Summer may be winding down but don’t put that grill away yet. The slightly cooler days and nights are perfect for barbeque.
Steven Raichlen, the award-winning author of the Barbecue Bible cookbooks and TV host, recently partnered with Bib & Tucker small batch bourbon on come new recipes using the bourbon brand. One that’s particularly suited to the change of seasons is a Tennessee-Thai Beef Satay with Bourbon Sriracha Marinade.
“Satay is the Southeast Asian answer to shish kebab — small skewers of intensely flavorful grilled meat served by street vendors, restaurants and everywhere in between,” Raichlen says. “These owe their soulful flavor to Asian fish sauce and Bib & Tucker Double Char, with Sriracha to kick up the heat. In Singapore, satay is traditionally eaten with diced onion and cucumber. To honor that, you can leave the last quarter inch of the skewer open and use it to pick up onion and cucumber.”
What to pair it with? Try the Steam Engine cocktail, a riff on the Old Fashioned that uses Bib & Tucker Double Char bourbon along with Bénédictine and some Angostura bitters. Recipes for both below.
Ingredients
- 2 parts Bib & Tucker Double Char bourbon
- ½ part Bénédictine
- 2 dashes Angostura bitters
Instructions
- Stir ingredients together in a mixing glass with ice.
- Strain into a rocks glass over a large ice cube.
- Garnish with an expressed orange peel.
Notes
Ingredients
- 1 ½ lb. New York strip or sirloin steak ¾ in. thick
- Salt and pepper
- ½ cup Roasted peanuts finely chopped
- 1 Cucumber seeded and cut into ¼-in. dice in a bowl to the side
- 1 Small red onion peeled and cut into ¼-in. dice in a bowl to the side
- 8- inch bamboo skewers
- ¼ cup Bib & Tucker double char bourbon
- ¼ cup Sriracha
- ¼ cup Asian fish sauce or soy sauce
- ¼ cup Vegetable oil plus oil for the grill grate
- 3 tbsps. Fresh lime juice
Instructions
- Cut the steak across the grain into thin strips, each 4 inches long, ¾ inch wide and 1/8 inch thick.
- Thread the beef strips onto the skewers, leaving a ¼-inch point at the end.
- Arrange the satays in a baking dish.
- Combine liquid ingredients for the marinade in a bowl and whisk to mix.
- Pour the marinade over the meat and marinate for 1 to 2 hours in the refrigerator, turning the satays a couple times so they marinate evenly.
- Drain and discard the marinade.
- Just before grilling, season the satays with salt and pepper.
- Set up your grill for direct grilling and heat to high.
- Brush the grill grate clean and oil it well.
- Arrange the satays on the grill. You can add a folded sheet of aluminum foil under the exposed part of the skewers to keep them from burning. Grill until cooked to taste, 1 to 2 minutes per side for medium.
- Arrange the satays on a platter and sprinkle with peanuts.
- To eat, skewer some cucumber and onions, then dig in.
Notes
Steven Raichlen, author of the Barbecue Bible cookbooks and TV host, created this recipe.
