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4 Great Barbecue Recipes For 4 Great Summer Drinks

Gentlemen, summer barbecues are right around the corner, and we can’t wait. Why? Because there are few greater sounds than those of various meats sizzling to perfection on a charcoal grill. And there are few greater sights than people enjoying the food you’ve graciously provided. You eat, you sip on refreshing summer drinks and you laugh as you enjoy the company of your friends and family. Fellas…barbecue season is upon us.

With Memorial Day so close, arguably the unofficial springtime kickoff to summer’s barbecue season, we at of Iron & Oak decided to compile a list of great barbecue recipes…with a twist. Each recipe will be strategically paired with a delicious summer drink for the best possible barbecue experience. Tie those aprons on, guys! Here are four great barbecue recipes for four great summer drinks. 


This recipe was sent to us courtesy of celebrity chef, Michael Symon.

8 chicken thighs (bone-in and skin-on)
2 Tablespoons of dijon mustard
2 ounces of soy sauce
2 ounces of honey
4 tablespoons of sriracha
4 ounces of Knob Creek
2 ounces of olive oil
2 limes cut into wedges for garnish
1 bunch of cilantro for garnish

1. Whisk mustard, soy sauce, honey, Knob Creek, sriracha and olive oil together.
2. Place chicken thighs in a zip lock bag and pour in marinade. Give it a good shake and let it marinate for one to two hours.
3. Grill until internal temperature reaches 160 degrees.
4. Remove from grill and garnish plate with lime wedges and cilantro.

Fancy Bourbon PunchPaired with: Fancy Bourbon Punch

This recipe was taken from

1 liter of Maker’s Mark
1 cup of granulated sugar
Peels of three lemons and one orange
Juice from the peeled fruit
1 liter of strong tea, preferably green tea
250 ml of champagne
Freshly grated nutmeg

1. Muddle citrus peels and sugar until sugar clumps together in a punch bowl.
2. Brew tea for 30 minutes; remove loose tea or tea bags and cool.
3. Stir in the juice of the peeled fruit, tea and bourbon.
4. Top with champagne and freshly grated nutmeg.

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Caribbean Jerk Pork Chops2. CARIBBEAN JERK PORK CHOPS

This recipe was taken from

1 seeded and chopped habanero pepper
1 chopped onion
1 thinly sliced scallion
1 thinly sliced clove of garlic
1 teaspoon of ground allspice
¾ teaspoon of dried thyme
¼ teaspoon of ground ginger
¼ teaspoon of grated nutmeg
¼ teaspoon of cinnamon
Salt and pepper
1 tablespoon of vegetable oil
1 cup of barbecue
4 pork rib chops
½ cup of hickory pecan or oak chips

1. In a blender or food processor, combine habanero, onion, scallion, garlic, allspice, thyme, ginger, nutmeg and cinnamon. Add 1 ½ teaspoons of salt and pepper. Process until finely chopped. Add a tablespoon of oil and process to a smooth paste.
2. In a small bowl, whisk 1 tablespoon of the paste with the barbecue sauce. Spread the remaining paste all of the chops and let stand at room temperature for 30 minutes.
3. Light the grill! Wrap the wood chips in heavy-duty foil, pierce the packet all over with a skewer and add to the grill. Cover and let the chips begin to smoke. This should take about five minutes.
4. Lightly brush the chops with oil and season with salt. Grill the chops, covered, over moderately high heat, turning and shifting the chops occasionally for 18-20 minutes. Transfer the chops to a platter and serve with the spiced barbecue sauce on the side.

Knob Creek Summer SpicePaired with: Knob Creek Summer Spice

This recipe was sent to us courtesy of celebrity chef, Michael Symon.

1 ¼ parts Knob Creek Rye
½ part fresh lime juice
½ part orange liqueur
¼ part white crème de cocoa

1. Pour all ingredients into a shaker.
2. Shake with ice and strain into cocktail glass.
3. Garnish with lime wheel.

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This recipe was sent to us courtesy of celebrity chef, Michael Symon.

4-6 ounce beef patties
4 slices of Gruyere cheese
4 tablespoons of freshly grated horseradish
Salt and pepper
1 thinly sliced yellow onion
2 tablespoons of whole unsalted butter
4 ounces of Knob Creek bourbon

1. In a 12 inch sauté pan, heat two tables spoons of butter until melted over medium heat.
2. Add onions and a punch of salt and slowly cook for 10-15 minutes until onions become golden.
3. Turn up heat to medium high and add Knob Creek.
4. Simmer for 2-3 minutes and set aside.
5. Season burgers with salt and pepper.
6. Place burger on the grill and cook to preferred color.
7. Top with onions and Gruyere.
8. Place on toasted bun with horseradish and serve.

The Gold RushPairs with: The Gold Rush

This recipe was taken from

3 tablespoons of honey
2 tablespoons of boiling water
½ cup of Basil Hayden’s Bourbon
1 ½ lemons, juiced

1. Pour honey into a small jar or mixing bowl.
2. Add boiling water and whisk until they form a thin syrup.
3. Whisk in the bourbon and lemon juice.
4. Refrigerate until ready to be served.
5. When serving, shake with ice in a cocktail shaker. Strain over ice cubes into a rocks glass.

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This recipe was taken from

¼ cup of Dijon mustard
¼ cup of whole-grain mustard
¼ cup of honey
2 tablespoons of soy sauce
1 minced clove of garlic
1½ teaspoons of chopped thyme
4 six-ounce skinless salmon fillets
Canola oil
Salt and pepper

1. In a medium bowl, whisk the mustards with the honey, soy sauce, garlic and thyme.
2. Light the grill! Brush the salmon fillets with oil and season with salt and pepper.
3. Grill the salmon fillets for three minutes on either side or until salmon is nearly cooked through.
4. Brush both sides of the salmon with the honey mustard and grill again on either side for about one minute, or until they are richly glazed.

Kilbeggan WaterwheelPaired with: Kilbeggan Waterwheel

Recipe by Darren McGettigan

1 ¼ parts Kilbeggan Irish Whiskey
2 ½ parts pressed apple juice
1 ¼ parts pressed pineapple juice
6 fresh blueberries
1 dash of cherry bitters
1 bar spoon of white sugar

1. Muddle blueberries and sugar in a Boston shaker.
2. Fill shaker with ice and add other ingredients.
3. Shake well and double strain into a tall glass filled with ice.
4. Garnish with blueberries on cocktail pick.


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