If your dad has moved beyond the classic cremated sausage (black on the outside, raw in the middle) and supermarket lager combo, this is the blog post for you. And…
If your dad has moved beyond the classic cremated sausage (black on the outside, raw in the middle) and supermarket lager combo, this is the blog post for you. And him. So here are our tips on putting together BBQ and booze this Father’s Day.
Beer and a burger are about as perfect a match as Kylie and Jason. But the world of the barbecue offers a range of ingredients and flavours, opening up a whole load of drinks opportunities. From marinating meats with a splash of whisk(e)y to pepping up tomato sides with a slug of vodka, barbecues and booze are brilliant bedfellows.
Cooking with alcohol
Let’s take a closer look at how to put the booze on or in the food:
“We love adding a small quantity of alcohol into a barbecue marinade or glaze,” say Aaron & Susannah Rickard, authors of the newly published book Cooking with Alcohol. “The volatile alcohol molecules will gradually evaporate from the warm food as you eat, and this evaporation carries the vibrant, fresh aromas to your nose – fragrance is a big part of how our brains perceive flavour, so the addition of alcohol can literally make it seem more delicious.”
Well, there’s the science. The Rickards tend to use dark spirits when barbecuing with alcohol – they look for booze that can stand up to the strong, smoky flavours without adding too much liquid. “Dark rum, bourbon and even Jägermeister are all great options,” they recommend.
Cornish sustainability expert and development chef James Strawbridge from Strawbridge Kitchen agrees. He recently worked with online farm shop 44 Foods to create National BBQ Week ideas and he says using whisky in marinades helps to build a robust depth of flavour.
“It works wonderfully with the following spices and herbs: clove, mustard, rosemary, allspice, smoked sea salt, soy sauces, cinnamon and orange zest,” he explains. “Bourbon with its vanilla, spiced caramel notes is excellent with maple syrup for a smoky glaze brushed onto sticky ribs or with pulled pork.”
BBQ and bourbon
Speaking of bourbon, Buffalo Trace has gone big on Father’s Day this year, with a competition for people to nominate a strong father figure for a chance to win a bourbon and barbecue experience. The brand has teamed up with renowned butcher Jonny Farrell, who has given MoM a top tip for the grill.
“If you’re outside and have a decent space around you – no covers and walls nearby – you can always use a little Buffalo Trace to flambé your steaks,” he says. “Just as they’re about to finish, carefully pour a shot over the coals and watch the flames lick the meat!”
Farrell explains that not only does this look “seriously cool”, but it also adds a little extra flavour.
Peat smoke and fire
Away from bourbon and back on this side of the pond, Strawbridge is a fan of peaty Scotch, which he says works “wonderfully well with BBQ beef short ribs or smoked beetroot to enhance the woody notes”.
The folks at Ardbeg are also unsurprisingly big on smoke – and smoking meat. They have once again joined forces with DJ BBQ to bring “big, smoky flavours to backyard barbecues”. The DJ’s big hit has to be 18-hour whisky smoked pulled pork, a recipe that features half a bottle of Ardbeg.
If that’s not enough Ardbeg, you could also make the Hot or Cold Apple Cider drinks pairing – a heady mix of Ardbeg Wee Beastie, cider and ginger (recipe below).
But if red meat or big peat are not your bag, Cornish chef Strawbridge has a dish for that, too. “Irish whiskey is the drink to use with a little orange zest on lobster tails or to flambé wood roasted scallops in their shells,” he explains. “It’s lighter, complex and can be paired with seafood or poultry.”
Cooking with Alcohol authors the Rickards also have some tips beyond the meaty main. To pep up side dishes, they reckon stirring in a little alcohol can add a bright, fresh flavour.
“The zesty, herbal notes of gin will enhance a coleslaw beautifully, while just a teaspoon of vodka in a spicy tomato sauce adds a lovely zing,” they say. “And to finish your meal, marinade large pieces of pineapple or peach together with a little brown sugar, lime juice and spiced rum, before tossing them on the barbecue. The sugars in the fruit will caramelise over the heat to create a deliciously sticky sauce with incredible depth of flavour.”
Whatever you’re barbecuing this Father’s Day, there’s a drink for that.
Hot or Cold Apple Cider
50ml Ardbeg Wee Beastie
50ml apple cider
50ml ginger beer
25ml freshly squeezed lime juice
Demerara vanilla sugar to taste
Decide whether you would like to make cocktails individually or as part of a batch. Add the ingredients together and stir well. Heat the mixture on a BBQ (depending on your preference) and serve with a ladle or use a hot poker to heat individual serves (careful now!) Garnish with a cinnamon quill, a star anise and a mini toffee apple.