Spice Up Father’s Day With Some Recipes for Dad

Father’s Day is just around the corner, and that’s a pretty big deal for us over here at Dads Drinking Bourbon. Well that being said, there’s not much better ways to celebrate such a great day than some good food to eat with your bourbon.

The folks over at Rebel Yell came to the rescue and shared with us some food and drink recipes to help. Although we didn’t receive anything from them from this post, we sure appreciated the great recipes to share with all of you.

Chefs Mike Johnson and Christina Fitzgerald, co-owners of the award-winning Sugarfire Smokehouse in St. Louis (Mike’s appeared on Food Network and Destination America), curated a special BBQ menu featuring Rebel Yell Bourbon that is sure to leave your mouth watering for more.

Chef Mike has been featured on Food Network’s “Beat Bobby Flay!” and “BBQ, Brews and ‘Que,” and Destination America’s “BBG Pitmasters.” He placed first in the 2015 Memphis in May World Championship (seafood), third in the 2015 World Food Championship (bacon), and third in the 2014 Memphis in May World Championship (poultry). Sugarfire Smokehouse has consistently been ranked best barbeque in St. Louis and now has six locations in the area.

Cheers and hope you enjoy!
John

Rebel Yell Bourbon Short Ribs

Yield: 6 servings

Ingredients:

1 1/2 c beef stock

1/2 c balsamic vinegar

1/4 c Rebel Yell Kentucky Straight Bourbon

1/3 c Worcestershire

1/2 c brown sugar

1/8 c pickled jalapeño juice

1/3 c light corn syrup

1 c peach purée

1 1/2 c ketchup

1/4 c tomato paste

5 lb bone-in beef short ribs, cut crosswise in to 2′ pieces

3 T all-purpose flour

3 T vegetable oil

3 medium onions, diced

3 medium carrots, chopped

2 celery stalks, chopped

2 bay leaves

1 head of garlic, halved crosswise

Kosher salt and ground black pepper

Method:

Preheat oven to 275F

Combine stock, vinegar, Rebel Yell Bourbon, Worcestershire, brown sugar, jalapeño juice, corn syrup, peach puree, ketchup and tomato paste in a medium stock pot on low heat. Season ribs well on all sides. Lightly dust each short rib with flour, knocking off any access. Heat a large pan on high. Add vegetable oil to pan and sear ribs for 6 minutes on all sides. Remove ribs and place in a roasting dish. Using the same pan on medium high heat, sauté vegetables until softened. Add vegetables, bay leaves, garlic and enough of the sauce to cover 2/3 of the ribs. Wrap ribs tightly with aluminum foil and place on a center rack in the oven. Continue to reduce remaining sauce until desired thickness, stirring occasionally. Roast ribs covered for 3 hours. Allow to rest and serve with sauce.

New Fashioned

Ingredients:

1.5 oz Rebel Yell Kentucky Straight Bourbon

1 sugar packet

1 dash blood orange bitters

1 smoked lemon peel

‘Tucky Sage

Ingredients:

2 oz Rebel Yell Kentucky Straight Bourbon

0.5 oz sage simple syrup*

1 oz lime juice

1 oz ginger beer

Fresh sage

Method:

Combine all ingredients, including sage, in a shaker filled with ice, and shake. Strain into a chilled cocktail glass. Garnish with more sage.

*To make sage simple syrup, boil sugar, water and sage leaves. Let simmer on low for 30 minutes, then let cool and strain. The simple syrup has a shelf life of two weeks. You can

also use honey instead of sage.

Rebel Yell Boozy Bourbon Shake

Ingredients:

2 oz Rebel Yell Kentucky Straight Bourbon

2 scoops vanilla ice cream

1 T caramel drizzle

Crumbled smoked bacon

Whipped cream

Peppered bacon

Method:

Blend Rebel Yell Bourbon, ice cream, caramel drizzle and crumbled bacon. Garnish with whipped cream, more caramel drizzle, and a slice of peppered bacon.

For the kiddos, replace the bourbon with milk in the above recipe.