BOURBON & BARBECUE!

In the 1970s, GM’s most popular division crafted a slogan declaring that Chevy and the USA were one and the same. They developed a jingle, featured in their TV ads, that goes…baseball, hot dogs, apple pie, and Chevrolet. These were, and still are, four iconic symbols of our American culture that have endured for generations. They have stood the test of time and have not been challenged or expanded upon until now. Ladies and gentlemen, I give you numbers 5 and 6!   BOURBON and BARBECUE!

At its core, Bourbon is a type of whiskey that originates right here in the United States. It’s primarily made from corn, with at least 51% of the mash bill coming from corn. The term “mash bill” refers to the grains used in the distilling process. Most grains used in distilling whiskies include corn, rye, wheat, barley, and even rice. The mash is fermented, distilled, and then aged in new, charred oak barrels. The aging process is crucial to developing Bourbon’s flavor, as it allows the spirit to interact with wood, imparting notes of vanilla, caramel, brown sugar, oak, fruit, spice, and, at times, tobacco. For it to be a Bourbon, it must have at least 51% corn in its mash bill. On another note, Bourbon is exclusive to the USA only. A perfect reason for it to be recognized as a symbol of our American culture. As mash bills vary from one Bourbon to another, imparting flavor profiles that range from sweet to spicy and from an oaky wood to smoky tobacco notes, it’s pretty evident that Bourbon and Barbecue are a match made in heaven. Their range of flavor profiles is mirrored. They can be paired in ways that not only complement each other but elevate their tasting experience.  

When you think of Barbecue, what comes to mind? Smoky meats, savory sauces, and maybe a tangy slaw on the side. Now add a splash of Bourbon into the mix. Sounds tempting, right? Bourbon and Barbecue create a delicious partnership that can take your next cookout or family Barbecue to a whole new level. Bourbon is more than just a drink; it’s a flavor powerhouse. With its notes of caramel, vanilla, and oak, it complements the smoky, savory flavors of Barbecue perfectly. Imagine biting into a tender piece of brisket coated in a sweet and spicy sauce, then sipping on a glass of Bourbon. The flavors intertwine like old friends, enhancing each other in a way that makes every bite and sip a joyful experience. Not all Bourbons are created equal, and choosing the right one can elevate your Barbecue experience. 

Bourbons with a higher rye mash bill produce more of a spicy/floral/peppery flavor note. This particular flavor profile balances extremely well with sweet and sticky ribs or sweet and juicy pulled pork, for example. In fact, any smoked or grilled meat that has a sweet component to its flavor profile. Some good examples of Bourbons with a higher rye content include any Old Grandad variety as well as all varieties of Four Roses. On the other hand, Bourbons with a higher corn or wheat mash bill and less rye produce sweeter tasting notes such as caramel, brown sugar, vanilla, and fruit. Such prominent sweet-tasting notes balance very well with any smoked or grilled meat, such as savory smokey beef brisket or a grilled steak. Some good examples of these types of Bourbons included Makers Mark, which is a wheat Bourbon that has a high wheat mash bill, and Buffalo Trace. One thing in common with all Bourbons is that they are aged in oak barrels and, as such, develop an oak-characteristic tasting note. The prominence of this note is commensurate to how long they have been aged.   So why is this writer pointing this significant fact out? Because oak is wood and Barbecue uses wood. There lies the connection! It’s all starting to come together and make sense! Like peanut butter and jelly, Bourbon and Barbecue are perfect partners.   

 Many Barbecue restaurants across the country have embraced the pairing of Barbecue and Bourbon, offering extensive whiskey selections and curated cocktail menus to complement their mouthwatering Barbecue dishes. From cozy, family-owned smokehouses to trendy urban Barbecue joints, diners can indulge in the ultimate food and drink experience that celebrates the flavors of our American culture. Some fine examples of these establishments are Durk’s BBQ in Providence, RI, Goodstuff Smokehouse in Blackstone, MA, and The Smoke Shop BBQ in Boston, MA. The Smoke Shop BBQ, with 4 locations in the Boston, MA area, has a whisky menu that features over 250 American whiskies.    

In the battle of flavors, Bourbon and Barbecue are a winning team. Each sip of Bourbon enhances every bite of smoky goodness, creating an unforgettable experience. So, the next time you fire up the smoker or the grill, don’t forget to pour a glass of your favorite Bourbon. It’s not only a pairing that’ll keep everyone coming back for more; it’s a living experience of our American culture.       

Tom Pino

Tom’s journey as a butcher began during the years in the mid-70s, marking the onset of a remarkable 49-year career in the meat industry. Starting as an apprentice in 1981, he immersed himself in the art of butchery amidst supermarkets. His career trajectory took him from mastering meat cutting to assuming management and merchandising roles across five major companies in southeastern New England. His expertise in meat and his dedication to the craft led him to embrace the BBQ fever in the early 2000s. He acquired a basic horizontal offset smoker and began his journey as an amateur pit master. Tom’s passion for BBQ grew as he experimented with modification techniques to enhance smoker performance. Tom’s profound knowledge of meat and his love for BBQ have seamlessly merged.

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