BBQ, Grilling + Bourbon Sauce

With Mother's Day this weekend, top off your favorite grilled meats this weekend with my Bourbon Sauce.  I dedicate this recipe to my friends in Kentucky; the inspiration for this recipe. I've used this as a great finishing sauce for most proteins; including beef, pork and chicken. Tip: use only the best bourbon!

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Be very careful saying BBQ when you should be saying grilling - especially in BBQ country.

BBQ: It's a science of cooking protein by indirect heat, with dedication. I emphasize the word dedication because there is NO speedy way to BBQ. Two words, low and slow. I spent many years teaching the art of heat and fire, and in this case Q. There really is so much to learn and each Q occasion is always an unique experience with many factors; like air temperature, humidity, moisture, wind, etc. One of the best ways to Know Your Fire is to experience it first hand. It's one of those things you intrinsically feel and only come to understand when you are in the fire pit - so to speak. I tip my hat to all pitmasters. 

Grilling: This is the way most people will cook with their backyard grill; grilling proteins such as burgers, steak, chicken, seafood, as well as veggies. This is the use of direct heat cooking at a higher temperature for shorter cooking times over the fire. Again, practice makes perfect, so there's no time like the present to learn or expand your current grilling skills. 

Bourbon Sauce

Makes 5 cups

chefgeorgehirsch.comGrilling with Chef George Hirsch cookbook 

1 cup Dijon Mustard

1 cup steak sauce

1 cup bourbon 

1 cup honey and 1 cup ketchup

1 Tablespoon orange zests

Juice of one lemon and one orange

In a small saucepan, combine all of the ingredients; simmer gently for 4-5 minutes. Serve with ribs, steak, or grilled meats.

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Mother's Day Waffles, Do It!

Celebrating Chef George's 24th Anniversary on PBS

Join me multiple times weekly + 

Tune-in GHL CreateTV Wed 8:30AM/2:30PM, Sat 7AM/7PM, Sun 8:30AM/1PM EST

Celebrate Mom this weekend and say George sends his best to honor your Mom this Sunday and everyday! This is my most requested breakfast dish when family and friends stay over at my home. Share it with your mom for any occasion. Equally as good with my Oven Fried Garlic Chicken as seen on GHL TV.

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Steamy Belgium Waffles

8 waffles 

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2 egg yolks

1/2 teaspoon salt

2 Tablespoons Sugar

2 cups milk

1/3 butter, melted

2 cups flour

2 egg whites, stiffly beaten

1 Tablespoon baking powder

Preheat waffle maker. Put all ingredients, except egg whites, in a large mixer bowl. Beat on low until moistened. Increase to medium, mix until smooth. By hand, gently fold in beaten egg whites. Pour 1/2 cup batter over grids. Close waffle maker, bake until steam no longer escapes, about 3-5 minutes. Repeat. Serve while hot with your favorite topping.

Note: Serve with fresh fruit, maple syrup, whipped cream or ice cream.

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Cinco de Mayo Barbecue Burrito

Celebrating Chef George's 24th Anniversary on PBS

Join me multiple times weekly + Tune-in GHL CreateTV this Sunday May 6th 8:30AM EST

A quick fix burrito, made even better with yesterdays leftover grilled chicken. And, what a great way to kick off grilling season! Although my grilled chicken burrito recipe is not traditional for Cinco de Mayo - you will still get rave reviews. I have.

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Chicken Barbecue Burrito

Barbecue Burrito

Makes 6 serving

From Grilling with Chef George Hirsch cookbook

2 pounds boneless and skinless chicken thighs

1/4 cup Barbecue Chicken Burrito Rub

2 Tablespoons olive oil

2 cups your favorite barbecue sauce

Twelve 10-inch flour tortillas

Season chicken with rub and refrigerate for 1 hour.

Pre heat grill to high.

Brush chicken with olive oil, place on grill and sear for 2 minutes on each side. Move the chicken to a cooler side of the grill and continue cooking for 4 to 5 minutes longer. Remove the chicken from the grill and allow to cool for five minutes. Shred the meat, combine it with barbecue sauce in a small saucepan and simmer for 20 to 30 minutes on the grill or side burner.

To serve, place 3-4 Tablespoons of the chicken mixture in the center of each flour tortilla. Fold each side toward the center and roll up from the bottom. Place the burritos on a medium-hot grill and heat on both sides for a total of 1 to 2 minutes.

Chicken Burrito Rub

Makes 1/3 cup

1 Tablespoon each sweet paprika, oregano, black pepper, garlic powder, ground cumin, lemon zest

Combine all ingredients in a small bowl and mix well. Store in a tightly covered jar.

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