Step 1 Icon
Step 2 Icon

 
Masterclass Cocktails: Bourbon Recipes. Seriously.

Bourbon recipes. Seriously.

 

Other Stuff

Sure, we take bourbon seriously (as presented by the Masterclass Cocktails) but there is a time for everything. Even for garnishes. If you’re going to do it, do it right.

Go To: Bourbon / Food / Rye /

Bourbon

KNOB CREEK® OLD FASHIONED HOLIDAY MAPLE

KNOB CREEK® OLD FASHIONED HOLIDAY MAPLE

Created by Michael Symon

  • Pinch of Raw Sugar
  • Orange Peel
  • 3 Dashes Bitters
  • 1 ½ parts Knob Creek® Smoked Maple Bourbon
  • 1 part Calvados Boulard® Apple Brandy


1. Drop a pinch of raw sugar, orange peel, and 3 dashes bitters into a rocks glass and muddle.
2. Add Knob Creek® Smoked Maple Bourbon and Calvados Boulard® Apple Brandy and stir with ice.

BIG MAPLE OLD FASHIONED 

BIG MAPLE OLD FASHIONED 

  • 2 parts Knob Creek® Smoked Maple Bourbon
  • 2-3 dashes of Angostura® Bitters
  • Small pinch of raw sugar
  • Splash of club soda
  • Orange slice
  • Cherry

In a rocks glass, muddle sugar and bitters. Stir in Knob Creek® Smoked Maple and fill glass with ice. Add a splash of club soda and garnish with orange & cherry.

KNOB CREEK® DAMN GREAT DRINK

KNOB CREEK® DAMN GREAT DRINK

  • 1 ½ Parts Knob Creek® Single Barrel Reserve Bourbon
  • ¼ Part Sweet Vermouth
  • ¼ Part Amaro
  • 2 Dashes Angostura® Bitters


METHOD

1. Add all ingredients into a shaker over ice
2. Stir liquid and strain into cocktail glass over ice

Knob Creek® Malted Bourbon Milkshake, Noe Family Recipe

Knob Creek® Malted Bourbon Milkshake, Noe Family Recipe

  • Knob Creek® Bourbon
  • 2 cups vanilla ice cream
  • 1 cup chocolate syrup
  • ½ cup malt powder
  1. Combine ice cream, chocolate syrup and malt powder in a blender and mix until thick.
  2. Add bourbon to taste, and stir until blended.
Bacon Cherry Creek by Natalie Bovis, The Liquid MuseTM

Bacon Cherry Creek by Natalie Bovis, The Liquid MuseTM

  • 2 parts bacon-washed Knob Creek® Bourbon (recipe below)
  • ¾ parts The Liquid Muse® cherry cinnamon syrup (recipe below)
  • ½ part ruby red port
  • 1 inch slice of orange zest
  1. Stir or shake bacon-washed Knob Creek® bourbon, syrup and port with ice, until very cold.
  2. Strain into a cocktail glass.
  3. Squeeze orange zest over the drink and drop inside.

Bacon-Washed Bourbon

  • 4 strips of cooked bacon
  • 2 cups of Knob Creek® Bourbon
  1. Place strips of cooked bacon and Knob Creek® bourbon in a glass jar.
  2. Refrigerate for 2 days.
  3. Strain through a cheesecloth and discard bacon and any solids.
  4. Store in refrigerator for up to 2 weeks.

The Liquid MuseTM Cherry Cinnamon Syrup

  • 2 cups cherry juice
  • 2 cups white granulated sugar
  • 1 whole cinnamon stick
  1. Bring cherry juice, sugar and cinnamon stick to a boil in a saucepan.
  2. Lower heat and simmer 3-5 minutes.
  3. Let cool.
  4. Store in refrigerator for up to 2 weeks.
Knob Creek® Horses Neck by Derek Brown

Knob Creek® Horses Neck by Derek Brown

  • 1½ parts Knob Creek® Bourbon
  • 4 parts spicy ginger beer
  • Dash of Fee Brother's Aromatic Bitters
  • Peel of a whole lemon
  1. Combine Knob Creek® Bourbon and bitters in a highball glass with the lemon peel.
  2. Top with spicy ginger beer and jiggle.
Neat

Neat

  • Knob Creek® Bourbon
  1. Pour Knob Creek® Bourbon into a chilled rocks glass and enjoy.
Rocks

Rocks

  • Knob Creek® Bourbon
  • 2-4 ice cubes
  1. Add 2-3 large ice cubes to a rocks glass.
  2. Add Knob Creek® Bourbon and enjoy.
Drop of Water

Drop of Water

  • 1½ parts Knob Creek® Bourbon
  • 1 part spring water (still)
  1. Add ice to chilled rocks glass.
  2. Add bourbon and then water (up to 1 part) to taste. Enjoy!
Mint Julep

Mint Julep

  • 2 bunches mint
  • 1 part simple syrup (recipe below)
  • 1½ parts Knob Creek® Single Barrel Reserve
  • 1 splash soda
  1. Mix sprigs of mint with simple syrup and splash of soda.
  2. Fill highball glass with fine crushed iced and pour in bourbon.
  3. Lift out and decorate with two mint leaves.
  4. Add powdered sugar over mint to add an optional frosted appearance.

Simple Syrup Recipe

Stir together equal parts sugar and water in a small saucepan and bring to a gentle boil over medium-high heat. Reduce the heat, occasionally stir and simmer until the sugar is completely dissolved (about 3 minutes). Remove from heat and let cool. Transfer the syrup to a container with a tight fitting lid, cover and refrigerate until ready to use.

Old Fashioned

Old Fashioned

  • 2 parts Knob Creek® Bourbon
  • ¼ - ½ part simple syrup (recipe below)
  • Dash of Fee Brother's Aromatic Bitters
  • Lemon Peel
  1. Stir and strain the bourbon, simple syrup and bitters
  2. Garnish with a lemon peel

Simple Syrup Recipe

Stir together equal parts sugar and water in a small saucepan and bring to a gentle boil over medium-high heat. Reduce the heat, occasionally stir and simmer until the sugar is completely dissolved (about 3 minutes). Remove from heat and let cool. Transfer the syrup to a container with a tight fitting lid, cover and refrigerate until ready to use.

Perfect Manhattan

Perfect Manhattan

  • 2 parts Knob Creek® Bourbon
  • ½ part sweet vermouth
  • ½ part dry vermouth
  • Dash of Fee Brother's Aromatic Bitters 
  • Maraschino cherry
  1. Combine Knob Creek® Bourbon, vermouths and bitters.
  2. Swirl with ice to chill, pour into a cocktail glass and garnish with a maraschino cherry.
Knob Creek® Bourbon Fizz by Chef Michael Symon

Knob Creek® Bourbon Fizz by Chef Michael Symon

  • 1½ parts Knob Creek® Bourbon
  • ½ part lemon juice
  • ½ part simple syrup
  • 2 parts Orangina® Soda
  • 5 sprigs thyme
  • 1 egg white
  1. Muddle thyme and simple syrup thoroughly in the bottom of the shaker.
  2. Combine with lemon juice, Knob Creek® Bourbon and egg white.
  3. Add ice and shake vigorously for one minute.
  4. Strain over ice and float with Orangina® Soda.
  5. Garnish with a few sprigs of thyme.
The Muddled Creek

The Muddled Creek

  • 2 parts Knob Creek® Bourbon
  • Ginger ale, to taste
  • Splash of triple sec
  • Muddled orange slice
  1. In a rock glass, muddle an orange slice
  2. Fill rocks glass with ice 
  3. Add Knob Creek® Bourbon and triple sec
  4. Add just a splash of ginger ale to top off
Big Brunch Cocktail

Big Brunch Cocktail

  • 1 1/2 ounces Knob Creek® Single Barrel Reserve Bourbon
  • 1/2 ounce blood orange liqueur
  • 1/2 cup orange juice
  • 1 orange slice
  • Fresh mint leaves to taste, plus sprig for garnish

 

In a shaker, mix together Knob Creek® Single Barrel Reserve, blood orange liqueur, orange juice and mint leaves. Shake and pour over ice in a low glass. Garnish with a sprig of mint and an orange slice.

 

Food

Nutella Banana Crepes w/ Knob Creek® Bourbon Butterscotch Sauce by Chef Amy Jurist

Nutella Banana Crepes w/ Knob Creek® Bourbon Butterscotch Sauce by Chef Amy Jurist

  • 1 cup all purpose flour (spooned and leveled)
  • 1/3…“ cup superfine sugar
  • 1½ tbsp vanilla
  • ¼ tsp coarse salt
  • 1½ cups whole milk
  • 4 large eggs, beaten
  • 3 tbsp unsalted butter, melted and cooled
  • 2 bananas, thinly sliced
  • Nutella
  • Powdered sugar
  1. In a blender, or with a handheld mixer, combine flour, sugar, salt, milk, eggs, vanilla and butter.
  2. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
  3. Heat a 12-inch nonstick skillet over medium heat.
  4. With a pastry brush, very lightly brush with butter. Add ⅓ cup batter in the middle and quickly swirl to completely cover bottom of skillet. The layer should be very thin. Cook until underside of crepe is golden brown and edges begin to dry, 2 to 3 minutes.
  5. Loosen edge of crepe with a rubber spatula, then using your fingertips, quickly flip. Cook 1 to 2 minutes more. Slide crepe out of skillet and repeat with remaining batter. You should not need to rebutter the pan.
  6. Place a crepe, dark side down, on work surface. With an offset spatula spread a thing layer of Nutella over the underside of the crepe. Top with sliced banana.
  7. Roll crepe and place seam side down. Dust each crepe with powdered sugar and drizzle a generous amount of the Bourbon butterscotch sauce over it.

Chef's Note: If necessary, crepes can be made a day ahead. Stack on top of each other, cover tightly and refrigerate. To reheat, heat oven to 350 degrees and lay crepes out on cookie sheets and put in oven for 5 minutes or until heated through. You can also place the Nutella in a large ziplock bag, snip off the end and pipe it onto the crepe.

 

Bourbon Butterscotch Sauce

  • 1½ cups light brown sugar, packed
  • ½ cups heavy cream
  • 4½ tbsp unsalted butter
  • 3 tbsp dark corn syrup
  • 3 tbsp Knob Creek® Bourbon
  • 2 tsp vanilla
  1. In a medium saucepan, bring sugar, cream, butter and corn syrup to a boil over medium heat stirring constantly.
  2. Lower heat and boil gently, stirring often, until sauce thickens and coats the back of a spoon.
  3. Remove from heat and stir in bourbon, return to heat and let cook for another 2 minutes.
  4. Remove from heat and stir in vanilla.
  5. Allow to cool slightly before serving.
  6. Sauce can be made ahead of time and refrigerated for up to a week; heat gently before serving
Grilled Peach Salad w/ Knob Creek® Bourbon and Bacon Dressing by Chef Michael Symon

Grilled Peach Salad w/ Knob Creek® Bourbon and Bacon Dressing by Chef Michael Symon

  • 6 peaches (firm, quartered with pits removed)
  • 2 tbsp olive oil
  • ½ cup Marcona almonds
  • ¼ cup bacon, cooked
  • 2 cups arugula
  • Knob Creek® Bourbon & Bacon Dressing
  1. Start by brushing the peaches with the olive oil.
  2. Grill the peaches for 1 minute per side or until they are warmed and slightly softened.
  3. Set the peaches aside while you make the Knob Creek® Bourbon & Bacon Dressing.
  4. Once the dressing is ready, place the almonds, arugula and reserved bacon in a large mixing bowl with the peaches.
  5. Add the warm vinaigrette, gently toss to coat and serve immediately.

Knob Creek® Bourbon & Bacon Dressing

  • ¼ cup bacon, diced
  • 2 tbsp Knob Creek® Bourbon
  • ¼ cup red wine vinegar
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • Extra virgin olive oil (as needed)
  1. Place a medium sauté pan over medium high heat.
  2. Add the Knob Creek® Bourbon to the rendered bacon fat and cook slightly for a few minutes.
  3. Remove the bourbon and bacon mixture from the heat.
  4. Vigorously whisk in the vinegar, honey and Dijon mustard into the bourbon and bacon mixture until smooth.
    (Chef's Tip: Michael Symon recommends giving the dressing a quick taste. If it is too acidic for you, adjust the mixture slightly by adding olive oil to taste).
Knob Creek® Salted Caramel Apple Pie by Chef Michael Symon

Knob Creek® Salted Caramel Apple Pie by Chef Michael Symon

  • 8 cups Granny Smith apples (peeled and thinly sliced)
  • ½ cup sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon thyme leaves (roughly chopped)
  • ¾ teaspoon cinnamon
  • ¼ teaspoon freshly ground nutmeg
  • 2 tablespoons Knob Creek® Bourbon
  • 3 tablespoons flour
  • 1 egg
  • 1 tablespoon heavy cream
  1. Combine all ingredients in a large mixing bowl.
  2. Set aside until you have prepared your crust and Knob Creek® Bourbon Salted Caramel.
  3. Once you are ready to assemble your pie, roll out one half of the crust to fit the bottom of an 8-inch pie tin.
    Chef's Tip: Michael Symon recommends leaving some dough hanging over the edge.
  4. Add half of the apple filling to the bottom crust.
  5. Pour half of the Knob Creek® Bourbon salted caramel on top of the filling. (See recipe below.)
  6. Add the rest of the apple filling and top with remaining Knob Creek® Bourbon salted caramel.
  7. Roll out the second crust and place it on top, making sure to tuck in the edges.
  8. Whisk together the egg and heavy cream until smooth.
  9. Gently brush the mixture over the top crust.
  10. Bake the pie at 350 degrees for 1 hour or until golden brown.
  11. Remove the pie from the oven and let it set for about 1 hour so the juices can settle.

Crust

  • 2 cups flour
  • 1 teaspoon salt
  • 8 tablespoons lard (cubed and chilled)
  • 8 tablespoons salted butter (cubed and chilled)
  • ½ cup ice water
  1. In the bowl of a food processor, combine the flour and salt and pulse a few times.
  2. Add in the lard and butter and pulse again until the mixture resembles fine crumbs.
  3. While continuing to pulse, continuously pour in the ice water until the dough starts to come together.
  4. Remove the dough from the processor and divide in half.
  5. Wrap each half separately and refrigerate for 30 minutes.

Knob Creek® Bourbon Salted Caramel

  • 1 cup sugar
  • ¼ cup Knob Creek® Bourbon
  • ¼ cup heavy cream
  • 3 tablespoon salted butter
  • Pinch of salt
  1. Place the sugar in a heavy-bottomed saucepot over medium heat.
  2. Cook for about 3 minutes, until the sugar has completely dissolved and has turned an amber color.
  3. Remove the saucepot from the heat and slowly whisk in the Knob Creek® Bourbon, followed by the heavy cream.
  4. Return the saucepot to the stove over a low heat in order to melt the mixture down (if necessary).
  5. Whisk in the butter and a pinch of salt.
  6. Set aside to cool.
Knob Creek® Rye Grilled Chicken w/ Watermelon & Feta Salad by Chef Michael Symon

Knob Creek® Rye Grilled Chicken w/ Watermelon & Feta Salad by Chef Michael Symon

  • 4 chicken breasts, skin on
  • 1 tbsp olive oil
  • ¼ cup Knob Creek® Rye
  • Salt and freshly ground black pepper
  • 2 cups red seedless watermelon, cut into 1" cubes
  • ½ cup Greek feta cheese
  • 4 tbsp finely sliced scallions, white and green parts
  • ½ cup Knob Creek® Rye BBQ sauce
  • ½ cup red wine vinaigrette
  1. Preheat your grill to medium high heat.
  2. Place the chicken in a gallon-sized bag with olive oil and Knob Creek® Rye.
  3. Marinate chicken for 1 hour in the refrigerator, turning once.
  4. After an hour, remove the chicken from the marinade and dry, discarding the marinade.
  5. Season the chicken with salt and pepper and set aside.
  6. Once the grill is heated place the chicken on the grill for 5 minutes.
  7. After 5 minutes, flip the chicken over and begin basting it with the Knob Creek® Rye BBQ sauce every couple of minutes until the chicken reaches an internal temperature of 165 degrees.
  8. Remove the chicken and let it rest.
  9. While the chicken is resting, combine the watermelon, feta and scallions with the red wine vinaigrette and spoon onto a platter.
  10. Place the BBQ chicken on top and serve immediately.

Knob Creek® Rye BBQ Sauce

  • 1 tbsp olive oil
  • 1 cup onion, minced
  • 1 garlic clove
  • 1 tbsp coriander seed, ground
  • 1 tsp cumin seed, ground
  • 1 cup brown sugar
  • 1 cup cider vinegar
  • ½ cup Knob Creek® Rye
  • 2 cups Ballpark Mustard
  • Pinch of salt
  1. Sweat the onions and garlic over low heat for 1 minute in olive oil with a pinch of salt.
  2. Add coriander and cumin seeds to the pan and let them bloom for an additional minute.
  3. Add brown sugar to the pan and let it melt.
  4. Add the cider vinegar and Knob Creek® Rye to the pan and reduce the mixture by about a 1¼ over medium heat for 10 minutes.
  5. Remove pan from heat and stir in the mustard.
  6. Taste for seasoning, adding salt and brown sugar as necessary.
  7. Set aside until needed.

Red Wine Vinaigrette

  • 1 tbsp shallot, minced
  • 1 tsp garlic, minced
  • ½ cup red wine vinegar
  • ½ tsp kosher salt
  • 1 1¼ cups extra virgin olive oil
  • 1 tsp seeded Fresno chilies, minced
  • 2 tbsp fresh mint, sliced
  • 1 tbsp toasted almonds, chopped
  1. Combine all ingredients into a bowl except the olive oil.
  2. Add the oil in a slow stream, whisking continuously.
  3. Set aside until needed.
Grilled Pork Chops w/ Orange & Jalapeño Knob Creek® Rye Glaze by Chef Michael Symon

Grilled Pork Chops w/ Orange & Jalapeño Knob Creek® Rye Glaze by Chef Michael Symon

  • 6 pork chops, bone in
  • Olive oil
  • Salt
  • Freshly ground black pepper
  • Orange & jalapeño Knob Creek® Rye glaze
  1. Let the pork chops come to room temperature by removing them from the fridge a half an hour to an hour prior to cooking.
  2. In the meantime, preheat your grill to a medium high heat. (Chef's Tip: Michael Symon recommends using a charcoal grill.)
  3. Brush the pork chops with a little olive oil and season them with salt and freshly ground black pepper.
  4. Once the grill is heated, place the pork chops on the grill to cook for about 5 minutes per side or until they reach an internal temperature of 140 degrees, basting them with the glaze every minute or so until they start to develop a great fiery whiskey citrus crust.
  5. Remove pork chops from the grill and let them rest for 5 minutes.
  6. Serve with your favorite accompaniments.

Orange & Jalepeño Knob Creek® Rye Glaze

  • ¼ cup Knob Creek® Rye
  • ½ gallon fresh squeezed orange juice
  • 2 oz. fresh squeezed lime juice
  • 1 jalapeño, slice in half with seeds in
  • 1 cup brown sugar
  1. Place all ingredients in a non-reactive pan over medium heat and reudce by half.
    (Chef's Tip: Michael Symon says this will take about an hour.)
  2. Set aside until needed.
Kentucky Breakfast Toast

Kentucky Breakfast Toast

  • ¼ cup Knob Creek® Bourbon
  • 1 cup whole milk
  • ½ cup heavy cream
  • 3 large eggs
  • 1 ½ teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ - ¾ cup confectioners’ sugar
  • 2 tablespoons unsalted butter, plus more as needed.
  • 8 to 12 slices thick-sliced bread
  • Heated maple syrup, for topping

 

  1. Whisk the milk, cream, eggs, vanilla extract, cinnamon, and Knob Creek® Bourbon in a large baking dish.
  2. Add the thick-sliced bread into the batter, coating each side until soaked through (about 15 minutes). Preheat oven to 250°F.
  3. Melt a tablespoon of butter in a large nonstick skillet over medium heat. Add bread and dust generously with the confectioners’ sugar; cook until golden brown and caramelized. Add more butter to the skillet, if necessary.
  4. Transfer finished batches of toast to a baking sheet to keep warm in the oven. Repeat with remaining bread slices. Serve with heated maple syrup and enjoy!
Grilled Shrimp Skewers with Knob Creek Pineapple Glaze
 

Grilled Shrimp Skewers with Knob Creek Pineapple Glaze

 

  • Cooking time: 6 minutes
  •  
  • Equipment

  • Grill
  • Skewers
  •  

  • Ingredients

  • 2 pounds shrimp, 21–25 count, peeled and deveined
  •  
  • Marinade
  • 2 tablespoons Knob Creek bourbon
  • 1/4 cup soy sauce
  • 1/4 cup pineapple juice
  • 1/2 cup vegetable oil
  •  
  • Glaze
  • 2 tablespoons Knob Creek bourbon
  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar
  • 1/2 teaspoon fresh ground black pepper

 

Directions

1. Marinate the shrimp

Whisk the marinade ingredients in a medium bowl. Peel and devein the shrimp, put them in the bowl of marinade, and toss to coat. Marinate the shrimp for 30 minutes to one hour, stirring and tossing occasionally.

2. Set the grill for direct medium-high heat

Preheat grill with all the burners on high for 15 minutes. Then brush the grates with grill brush and turn the burners down to medium-high.

 

3. Reduce the glaze

If you have a grill-safe basting pot, put the glaze ingredients in the pot, and put it in the grill while the grill is preheating to bring it to a simmer. Once the glaze is simmering, slide it off the heat and let it simmer while the shrimp is on the grill. Move it closer or farther from the heat as needed to maintain a simmer. If you don’t have a grill safe pot, simmer the glaze on the stovetop until it reduces to a thick glaze.

 

4. Skewer the shrimp

While the grill is preheating, skewer the shrimp, letting excess marinade drip off.


5. Grill the shrimp

Quick Summary:
Grill the shrimp over direct medium-high heat until browned, about 6 minutes. Brush the shrimp with the glaze a couple of times during the last two minutes of cooking.

 

Details:
Put the skewers on the grill over direct medium-high heat, and cook for two minutes, or until the shrimp are starting to brown. Flip the skewers and cook for another two minutes, until browned on the other side. Brush both sides of the shrimp with the glaze, and cook for one minute to caramelize the glaze; brush both sides again with glaze, and cook for one more minute.

Remove the skewers to a platter and brush one last time with the glaze. Let the skewers rest for five minutes, then serve.
 

Notes
21 to 25 count shrimp are also called “Jumbo Shrimp”, and oxymoron that George Carlin loved to point out. 21 to 25 count means 21 to 25 per pound, giving you roughly 48 shrimp to skewer and grill.

If you’re using bamboo skewers, soak them in water for an hour before skewering the shrimp. Soaking he skewers keeps them from burning on the grill. Or, at least, it keeps them from burning right away - if they’re over a hot spot, they’ll still char.

If using metal skewers - no worry about them burning up. But watch out, because they come off the grill blazing hot, just waiting for me to forget and grab one with bare fingers. Um…not that I’ve branded my fingertips or anything.
 

 

Enjoyed this post? Visit DadCooksDinner.com

GRILLED PORK CHOPS WITH KNOB CREEK LEMON GLAZE

GRILLED PORK CHOPS WITH KNOB CREEK LEMON GLAZE

  • Ingredients

  • (1 1/2 inch thick) bone in pork loin chops (t-bone chops or rib chops)
  • 1 cup of wood chips, soaked in water for 1 hour (oak chips are best, if you can find them; hickory, apple, cherry, or pecan also work)
  •  
  • Marinade
  •  
  • Juice and zest of 1 lemon
  • 1/4 cup Knob Creek bourbon
  • 1 tablespoon fine sea salt (or 1 1/2 tablespoons kosher salt)
  • tablespoons sugar
  • 1/2 cup vegetable oil
  •  
  • Glaze
  • Juice of 1 lemon
  • 2 tablespoons bourbon
  • 1/4 cup brown sugar
  • 1/2 teaspoon fresh ground black pepper

Directions

1. Marinate the chops

Put the pork chops in baking dish in a single layer. Make the marinade: whisk the lemon juice and zest, bourbon, salt, and sugar until the salt and sugar dissolve, about 1 minute. Whisk in the oil in a slow stream. Pour the marinade over the chops, and turn to coat. Put the dish in the refrigerator and let the chops marinate, turning occasionally. Marinate for at least an hour, preferably four hours.


2. Preheat the grill to medium-high

Set the grill up for two zone cooking; one side should be medium-high heat, the other side no heat. In my kettle grill, I light a chimney full of charcoal, wait for it to be covered with gray ash, then pour the charcoal in a tight, single layer over half the charcoal grate. In my gas grill, I preheat with all the burners on high for 15 minutes, then turn two of the burners down to medium-high and turn off all the other burners. After the grill is preheated, I brush the grates clean with my grill brush.


3. Prepare the glaze

If you have a grill-safe basting pot, put the glaze ingredients in the pot and give them a stir. Put the pot on the grill over direct heat until it starts boiling, then slide it just off the heat, and let it simmer while grilling the pork chops, thickening it into a glaze. Move it closer or farther from the heat as needed to maintain a simmer.
If you don’t have a grill safe pot, simmer on the stovetop while the grill preheats, reducing it to a thick glaze.

 

4. Grill the chops

Quick summary: Sear the chops over medium-high heat for 6 minutes. Finish over indirect heat with the lid closed, until the chops reach 135°F internal temperature, about 8 more minutes.

 

Details: Take the chops out of the marinade and pat dry with paper towels. Put the chops on the grill over the medium-high heat and grill until they are starting to brown, about 2 minutes. Flip the chops and grill the other side until it starts to brown, about 2 more minutes. Flip the chops, rotating 90 degrees to get a diamond pattern in the grill marks, and cook until they are well browned on the bottom, about 2 more minutes.


Brush the chops on both sides with the lemon bourbon glaze, watching out for flareups as the glaze drips onto the fire. Move the chops over to the unlit side of the grill, put the drained wood chips on the charcoal, and close the lid and cook the chops with indirect heat. The chops are done when they reach 140°F internal temperature (cooked to medium doneness), about 8 minutes. Brush the chops again with the glaze and remove to a platter. Let the chops rest for ten minutes before serving.

 

Notes

1 1/2 inch thick chops will serve two people, unless they’re big eaters (like me). Or, if each person needs their own bone to gnaw on (again, like me.)

Because of the lemon juice, this is a very acidic marinade. It will cook the pork chops like ceviche if they marinate too long. Don’t let the chops sit for more than eight hours, or they’ll start to get tough.

Smoking wood is easy to use in a charcoal grill; just toss it on the coals. Gas grills are trickier. If your gas grill comes with a smoker box, use it for the wood chips. If not, wrap the drained chips in a layer of aluminum foil, and (carefully!) lift the grate and put them directly on the burner cover over a lit burner after you move the chops to indirect heat.

Of course, a glass of Knob Creek is the perfect drink with these chops.

 

Enjoyed this post? Visit DadCooksDinner.com

Knob Creek® Smoked Maple Glazed Ham by Chef Michael Symon

Knob Creek® Smoked Maple Glazed Ham by Chef Michael Symon

  • 10-12 pound, Bone-In, Fully Cooked Ham
  • 1 C Water
  • 2 C Knob Creek® Smoked Maple Bourbon
  • ¼ C Dijon Mustard
  • 1 ½ C Brown Sugar
  • ½ C Honey
  • ½ C Apple Cider Vinegar
  • 1 Cinnamon Stick
  • Juice of 1 Orange
  • ½ tsp. Salt

 

METHOD:

  1.  Preheat oven to 275 degrees.
  2.  Place ham in a roasting pan, adding 1 cup of water to the bottom of the pan. Cover 
with foil and place in the oven to warm through, about 2 hours. (begin making glaze)
  3.  After about 2 hours, your ham should be warmed through. Remove it from the oven 
and remove the foil.
  4. Turn the oven up to 375 degrees.
  5. Pour the glaze over the ham and place ham back in the oven, uncovered, for another 
10-15 minutes, until the glaze becomes sticky on the outside of the ham and starts to caramelize.
  6. Remove from the oven, slice and enjoy.

 

GLAZE METHOD:

  1. Heat a large heavy bottomed saucepot over medium heat and combine the Knob 
Creek Smoked Maple, mustard, brown sugar, honey, cider vinegar and cinnamon 
stick.
  2. As the mixture comes to a gentle boil, whisk to dissolve the sugars.
  3. Lower the heat to medium low, and continue to cook and reduce liquid. Whisk the mixture occasionally until it begins to thicken, about 30 minutes.
  4. After about 20 minutes, the mixture will begin to look like a glaze and the bubbles 
will slow down and appear smaller.
  5. Remove from heat and finish the glaze with the juice of 1 orange and ½ tsp. salt.
  6. Remove the cinnamon stick then set aside.
BURGER WITH KNOB CREEK® CARAMELIZED ONIONS, GRUYERE & HORSERADISH
BY CHEF MICHAEL SYMON

BURGER WITH KNOB CREEK® CARAMELIZED ONIONS, GRUYERE & HORSERADISH
BY CHEF MICHAEL SYMON

  • 4-6 oz. Beef Patties
  • 4 slices of Gruyere Cheese
  • 4 tablespoons Freshly Grated Horseradish
  • Salt & pepper to taste

 

PREPARATION

  1. Season burgers liberally with salt and pepper
  2. Place burger on grill and cook to the preferred doneness
  3. Top with onions then cheese
  4. Once cheese is melted place on toasted bun and top with fresh horseradish and serve

 

KNOB CREEK® BOURBON CARAMELIZED ONIONS

  • 1 Yellow Onion Thinly Sliced
  • 2 tablespoons Whole Unsalted Butter
  • 4 oz. Knob Creek® Bourbon


PREPARATION

  1. In a 12 inch sauté pan heat 2 tablespoons butter until melted over medium heat
  2. Add onions and a pinch of salt and slowly cook for 10-15 minutes until onions become golden
  3. Turn up heat to medium high and add Knob Creek® Bourbon
  4. Simmer for 2-3 minutes and set aside
     

Rye

Knob Creek® Sweet & Spicy Tea by Zac Matthews

Knob Creek® Sweet & Spicy Tea by Zac Matthews

  • 2 parts Knob Creek® Rye
  • 2 parts Southern Style sweet tea (recipe below)
  • ¼ part fresh lemon juice
  • 1 part prosecco
  1. Combine Knob Creek® Rye, sweet tea and lemon juice into a shaker with ice.
  2. Strain into a rocks glass over ice.
  3. Float prosecco on top to finish.
  4. Garnish with a lemon wedge.

Southern Style "Sweet Tea"

  • Black tea
  • Simple syrup
  1. Prepare a fresh pot of black tea per instructions.
  2. Combine freshly brewed black tea with an ample amount of simple syrup (to taste).
Knob Creek® Spice of Life by Chef Michael Symon

Knob Creek® Spice of Life by Chef Michael Symon

  • 2½ parts Knob Creek® Rye
  • ½ part white peach nectar
  • 1 part ginger beer
  • 4-5 fresh mint leaves
  1. Muddle mint, peach nectar and Knob Creek® Rye in the bottom of a shaker.
  2. Add ice and shake vigorously.
  3. Strain over ice and top with ginger beer.
Knob Creek® Rye & Orange Tumbler by Chef Michael Symon

Knob Creek® Rye & Orange Tumbler by Chef Michael Symon

  • 1½ parts Knob Creek® Rye
  • ½ orange, sliced
  • ½ sprig rosemary
  • ½ part sugar
  • 1 part club soda
  1. Muddle the orange, rosemary and sugar thoroughly in the bottom of a shaker.
  2. Combine with Knob Creek® Rye, ad ice and shake vigorously.
  3. Strain over ice and float with club soda.
Knob Creek® Rye & Honey by Michael Neff

Knob Creek® Rye & Honey by Michael Neff

  • 2½ parts Knob Creek® Rye
  • ½ part Dolin Sweet Vermouth
  • 3 cloves
  • 3 cardamom pods
  1. Muddle the cloves and cardamom in the bottom of a glass.
  2. Pour in Knob Creek® Rye and let sit for one minute.
  3. Add vermouth and stir.
  4. Serve up with a lemon twist.
Knob Creek® North By Northeast by Michael Neff

Knob Creek® North By Northeast by Michael Neff

  • 2 parts Knob Creek® Rye
  • ¼ part Allspice Dram Liqueur
  • ½ part Berentzen's Apfel Korn
  • ¼ part fresh lime juice
  • ½ part fresh orange juice
  • ¼ part honey
  1. Combine all ingredients into a shaker and shake well.
  2. Serve over ice in a double old-fashioned glass.
  3. Garnish with an orange flag.
Ginger In The Rye by Bobby

Ginger In The Rye by Bobby "G" Gleason

  • 1¼ parts Knob Creek® Rye
  • ½ part DeKuyper® Ginger Liqueur
  • 1½ parts fresh lemon sour
  • 1 part fresh pressed apple juice
  • 1 part pear puree
  1. Shake all ingredients with ice and strain over ice in a tall highball glass.
  2. Garnish with a slice of fresh pear.
Knob Creek® Rye Whiskey Spicy Sazerac

Knob Creek® Rye Whiskey Spicy Sazerac

  • 1½ parts Knob Creek® Rye
  • ½ teaspoon absinthe
  • 1¾ part freshly squeezed lemon juice
  • 1¾ part simple syrup (recipe below)
  • 2 parts bottled ginger beer
  1. In a mixing tin, add spirits, juice and syrup.
  2. Fill tin with ice and shake vigorously for at least 6 seconds.
  3. Strain into a Collins glass over fresh ice and top with ginger beer.
  4. Garnish with a lemon wheel and mint sprig.

Simple Syrup

Stir together equal parts sugar and water in a small saucepan and bring to a gentle boil over medium-high heat. Reduce the heat, occasionally stir and simmer until the sugar is completely dissolved (about 3 minutes). Remove from heat and let cool. Transfer the syrup to a container with a tight fitting lid, cover and refrigerate until ready to use.

Knob Creek® Rye Whiskey Blackhawk

Knob Creek® Rye Whiskey Blackhawk

  • 2 parts Knob Creek® Rye
  • 1 part DeKuyper® Sloe Gin
  • 1 maraschino cherry, for garnish
  1. In a mixing glass half-filled with ice cubes, combine the whiskey and sloe gin.
  2. Stir and strain into a chilled cocktail glass.
  3. Garnish with the cherry.
KNOB CREEK® RYE WARD 8

KNOB CREEK® RYE WARD 8

  • 2 ounces Knob Creek Rye whiskey
  • 3/4 ounce lemon juice
  • 3/4 ounce orange juice
  • 1 teaspoon grenadine

Shake the Knob Creek Rye, (fresh-squeezed) juices, and a teaspoon of grenadine well with cracked ice, then strain into a cocktail glass. A classic cocktail from around 1898. (Thanks, Scott)