But I'm not a total curmudgeon. If you really want to let loose as you celebrate Independence Day, just make sure you have a safe driver and stay away from explosives. I recently received some fun looking recipes from two of my favorite spirits manufacturers, George Dickel and Jägermeister, with ways to safely incorporate booze into your July 4 activities as part of your grilling regimen. So maybe this is an acceptable compromise. Have at them!
Jägermeister-Caramel Glazed & Grilled Pork Tenderloin with Vidalia Crisps
3 lbs. pork tenderloin
Pork Tenderloin Brine
1 cup sugar
1/2 cup salt
1/2 cup ancho chili powder
2 cups hot water
2 cups cold water
1 cup ice
2 cups sugar
1 cup cream
1 cup ancho powder
2/3 cup Jägermeister
2 Vidalia onions, thinly sliced
1 cup all-purpose flour
Salt and pepper
1. In a tall-rimmed dish, dissolve sugar and salt in hot water. Add the ancho chili powder, cold water and ice. Pour over the pork and brine, and then cover in refrigerator for 2 hours. Rinse the tenderloin after brining and trim the fat.
2. For the caramel sauce: Put sugar in a saucepan over medium heat and add just enough water for the sugar to dissolve. Caramelize the sugar and then shock with the cream and Jägermeister. Bring to a boil. Take off the heat and season with the ancho powder.
3. Preheat oven to 350 degrees and heat a grill to high. Grill the pork on each side until you have a nicely charred exterior. Brush evenly with the caramel sauce and finish cooking for about 8 minutes in the oven until medium rare or meat thermometer reads an internal temperature of 135 degrees. Allow carry-over heat to bring to 145 degrees. Let rest for 5 minutes before slicing.
4. For the Vidalia crisps: Season the onions with salt and pepper. Dredge the onions in the flour. Heat the vegetable oil until 350 degrees. Deep-fry the onion strings until they are golden brown. Remove onto a vented surface and immediately season with salt.
5. Serve sliced pork. Garnish with Vidalia crisps, micro cilantro and sea salt.
Black Cherry & Jägermeister Baby Back Ribs
4 racks of baby back ribs
2 oranges, thinly sliced
2 red onions, peeled, thinly sliced
4 cups barbecue sauce (see recipe below)
1 bunch mint, picked
1 cup orange juice
1 cup Jägermeister
2-4 cups black cherry cola
Jägermeister Barbecue Sauce
32 oz. ketchup
2 tbsp. olive oil
1 tbsp. brown sugar
1/4 cup honey
1 cup Jägermeister
1/2 cup molasses
1/4 cup Worcestershire sauce
1/4 cup Dijon mustard
1/4 cup cider vinegar
1/3 cup coffee
1 tsp. coffee grinds
1/2 cup red onions, sliced
1 chipotle pepper
1 tsp. adobo sauce (can of chipotles, use sauce they are packed in)
1/2 cup smoked black pepper
1/2 cup onion powder
1/2 cup ancho powder
1/2 cup smoked paprika
1 cup Sriracha (or favorite hot sauce)
1. For the rub: Combine all of the ingredients. Rub the ribs thoroughly so that all surfaces are covered.
2. Preheat oven to 300 degrees and heat a grill to high. Grill the ribs on both sides to create a nice char and smoky flavor.
3. In a hotel pan slice the oranges and layer the orange slices and mint leaves on top of the ribs. Stack the ribs on top of one another.
4. Combine the barbecue sauce, orange juice and Jägermeister and pour over the ribs.
5. Scatter the sliced onions over the ribs and then fill the hotel pan with black cherry cola until the ribs are nearly covered.
6. Place the hotel pan on the stove over low/medium heat until the liquid comes to a simmer. Cover with parchment paper and tinfoil and simmer in the 300-degree oven for about 2-3 hours. Ribs should be tender and almost fall off of the bone.
7. Remove ribs from the liquid and place on a cooling rack.
8. Serve with additional Jägermeister Barbecue Sauce.
Ultimate Charred Jägermeister Burger
6 burger buns
6 slices American cheese
2 lbs. premium ground beef
4 oz. soft butter
2 oz. Worcestershire sauce
2 oz. Jägermeister
1 tbsp. salt
1 tbsp. black pepper
1 tsp. brown sugar
Black Pepper—Jägermeister “Special Sauce”
2/3 cup mayo
1/4 cup mustard
1/4 cup ketchup
1 shot Jägermeister
1 tsp. black pepper
Jägermeister Caramelized Onions
2 Spanish onions, julienned
1/4 cup butter
1 tbsp. Jägermeister
1 tbsp. balsamic vinegar
1 tbsp. bacon bits
1. Mix together the ingredients for the burger blend. Form into six 6-ounce patties.
2. Combine the ingredients in the burger rub. Use to sprinkle on both sides of the burgers before grilling.
3. For the “special sauce:” In a small bowl, whisk together all ingredients until well incorporated.
4. For the caramelized onions: Melt the butter in a saucepan over low heat. Add the onion and cook slowly until soft and golden, stirring often for about 20 minutes. Add the Jägermeister and cook an additional 15 minutes. Season to taste with salt, pepper and chopped bacon bits.
5. Grill the burger over a hot flame until desired temperature. Toast your bun and spread the “special sauce” on both sides. Top burger with a slice of American cheese and then the caramelized onions to finish.
Sweet Swine O' Mine No. 12 Sauce
2 cups Prepared or Store-bought BBQ sauce
2 TBS. Yellow mustard
1/4 cup Maple syrup
1/4 cup George Dickel No.12 Whisky
1/4 tsp. Ancho Chile Powder (or other mild-medium chile powder)
Directions: Combine ingredients in a pot at medium heat. Simmer uncovered (don't boil) for about 15-20 minutes to cook the alcohol out of the whisky, stirring occasionally. Will work as a great glaze and table sauce for all of your BBQ needs.
If you are looking for more heat add 1/2 tsp. of black pepper and 1/4 tsp. of red pepper.