3 Rebel Yell Recipes for the Ultimate Backyard Barbecue

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3 Rebel Yell Recipes for the Ultimate Backyard Barbecue

Rebel Yell recipes for a backyard barbecue

We don’t want you to think that Rebel Yell is only good for drinking — alone or in a cocktail. So we asked Jeffery Hobbs, chef-partner at Slow Bone Barbeque — one of the best in Dallas-Fort Worth — to concoct some recipes using Rebel Yell Kentucky Straight Bourbon Whiskey, Rebel Yell Root Beer, and Rebel Yell Ginger. Our only requirements: The recipes had to work for a backyard summer barbecue, and they had to be delicious.

Hobbs came back to us with three — a mop for meat, a baked bean side, and a caramel glaze to use with an assortment of desserts. Serve these, and your outdoor grill-fest will be the best thing that happens this summer.

Rebel Yell whiskey glaze on ribs and barbecue chicken

Rebel Yell Whiskey Glaze
Yields: 3 cups
Use Rebel Yell whiskey glaze as a mop for your favorite barbecue pork or chicken recipe. It’s especially good on ribs and chicken thighs.

Ingredients
1 cup peach chutney (such as Mrs. Balls)
2 6-ounce cans tomato paste (minus the 1 tablespoon for the baked beans)
¼ cup good quality apple cider vinegar (such as Bragg’s)
2 tablespoons liquid aminos (such as Bragg’s, or substitute soy sauce)
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon chili flakes
1 tablespoon Sriracha
½ cup Rebel Yell Kentucky Straight Bourbon Whiskey

Instructions
Add all of the ingredients to a stainless or enameled pot. Stir together and bring to a simmer. Remove from heat and cool.

Rebel Yell Root Beer baked beans

Rebel Yell Root Beer Baked Beans
Serves 6-8
Rebel Yell Root Beer baked beans are best made a couple of days in advance, so the flavors really meld.

Ingredients
4 slices thick bacon, sliced width wise into 1/4-inch pieces
¼ cup water
1 cup diced yellow onion
1 garlic clove, smashed and minced
1 tablespoon tomato paste
½ cup Rebel Yell Root Beer
1 tablespoon root beer syrup or ½ cup root beer
2 tablespoons mustard
2 tablespoons brown sugar
2 16-ounce cans pork and beans
Juice of half a lemon

Instructions
Preheat oven to 350 degrees. Use a pot that can go from stovetop to oven. Set pot over medium high heat. Add bacon and water and cover. Cook until bacon is sizzling.

Remove lid and add onion. Stir frequently and cook until onions are soft. Add garlic and stir. Add tomato paste and stir. Add whiskey and syrup or root beer. Stir and cook until simmering.

Add the remaining ingredients; stir to combine. Transfer to preheated oven and cook uncovered for 50-60 minutes, or until sauce is thickened. If cooking in a convection oven, start checking beans after 40 minutes.

Rebel Yell Ginger spiced caramel on cornbread pudding with ice cream and peaches

Rebel Yell Ginger Spiced Caramel
Yields: 1 ½ cups
Serve Rebel Yell Ginger spiced caramel warm over vanilla ice cream, fresh sliced peaches, or your favorite cake. Even better, chill and use to sweeten and spice whole milk for a milk punch spiked with some more Rebel Yell Ginger Whiskey.

Ingredients
1 cup dark brown sugar, packed
½ teaspoon ground cinnamon
Pinch ground clove
¼ teaspoon freshly grated nutmeg
½ cup good salted butter (such as Kerrygold)
¼ cup half and half
1 ounce candied ginger, chopped
½ cup Rebel Yell Ginger

Instructions
Add brown sugar and spices to a pot; stir to combine. Add the remaining ingredients and bring to a simmer over medium heat. Cook for 4 to 5 minutes, or until thickened. Let cool slightly before serving.