It’s June 14th; you know what that means, right?

Today is National Bourbon Day.

Bourbon is one of our national treasures and it should obviously be consumed today in a celebratory way. However, we aren’t just talking about a nice stiff bourbon drink. You can incorporate bourbon into your BBQ this weekend because in addition to being an outstanding beverage, it also has an awesome way of adding kick to many different types of dishes. You may not think you’re a great cook, but bourbon will help create the illusion that you are.

Bacon Bourbon BBQ Chicken Kebabs

This recipe has a pretty long name, so we are just renaming it “Heaven on a Stick.” You can visit this blog for the full recipe and instructions, but here’s your shopping list to get started:

  • 16 oz. barbeque sauce
  • 1/4 cup bourbon whiskey
  • 2 tablespoons apple cider vinegar
  • 4-5 lbs. boneless, skinless chicken breasts cut into 1 in. x 1 in. pieces
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh black pepper
  • 1/4 cup sweet paprika
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon smoked paprika
  • 6 slices bacon, cut into small pieces
  • 8-10 12-inch wooden skewers, soaked in water for an hour

Slow-Cooker Beef Brisket with Bourbon BBQ Sauce

The great thing about this recipe is that you can start it the morning of your BBQ, let it cook in the crockpot while you get everything else ready, and when your guests arrive it will already be done.

You can find the full instructions on the blog this recipe came from, but it’s really just putting a chopped up onion, beef brisket, and some bourbon spiked BBQ sauce in a crockpot on low for 6 to 8 hours (there is a little more to it though, so be sure to read the directions). However, before you make the brisket, you’re going to need to make the bourbon BBQ sauce – so here’s how to do that.

  • Place a medium sized sauce pan over medium heat and add 1 clove of crushed garlic, 2 cups plain tomato sauce, and 1/2 cup coconut sugar. Stir together until the coconut sugar dissolves completely.
  • Add in 1/4 cup apple cider vinegar, 1/2 cup bourbon, 1/4 tsp. liquid smoke, 1 Tbsp. tamari, and 3 tsp. chili powder. Stir together well, bring the mixture to a boil, and then turn down to simmer.
  • Simmer the mixture for at least 15-20 minutes so it can thicken.
  • Remove from the heat and allow the sauce to cool. You can use it right away, or store in an airtight container in the fridge for up to two weeks.

Peach Bourbon BBQ Ribs

This recipe from Comfy Cuisine is part slow cooker, part grill, so you can get a lot done ahead of time, but still have that cool guy moment standing at your grill filled with ribs. Here’s your shopping list (be sure to visit their website for full instructions).

  • 4 lbs. pork loin ribs
  • 1 12-oz. jar peach preserves
  • 1 cup Saucy Susan
  • 1/2 cup finely chopped onion
  • 1 Tbsp. Crushed Peppercorn and Garlic Rub (from Pampered Chef. If you don’t have this, you can just improvise by making your own.)
  • 1 Tbsp. bourbon
  • 1 Tbsp. yellow mustard
  • 1 Tbsp. cider vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. cayenne pepper

This weekend there should be bourbon in your glass and on your plate. Spice up you BBQ and let us know how it goes. Cheers.