The Ultimate Guide to Grilling with Whisky

Fewer things go together better than whisky and food cooked over a fire. Most grill enthusiasts know what they like to drink alongside the barbecue. Yet whisky can also add depth as an ingredient, in marinades, sauces, glazes, and desserts, if it’s used with restraint. We’ve asked the former executive chef of New York City’s Hill Country Barbecue, consultant, cookbook author, and grilling authority Elizabeth Karmel for tips on how to make whisky stand out not only next to, but on the grill. A self-described bourbon lover, Karmel shared her approach to cooking with whisky, along with recipes that showcase it in a cocktail, main dish, sauce, and a dessert. She enjoys a pour of whisky in a glass as much as in a measuring cup, appreciating its ability to lend depth and complexity.

“Cooking and baking are all about balance and restraint. Using just enough whisky to make a difference in the flavor but not so much that it slaps you in the face,” Karmel says. She recommends starting with one to two tablespoons of whisky in most recipes, adjusting only for marinades, where a greater volume adds flavor and tenderizes the meat.

Quality is paramount when drinking whisky, and it's the same when cooking with it. Provenance is important to Karmel both in sourcing seasonal ingredients and determining a spirit’s origin to go with it. While recreating a smoked salmon dip inspired by a trip to Scotland, she found American smoked salmon lacked the gentle salinity she remembered. A splash of smoky Laphroaig supplied the missing sense of place to the more rustic American-smoked salmon she was using. “It added a terroir-specific smoky element that took it from good to extraordinary.”

PICKING YOUR GRILL WHISKY

Flavor Comes First: When developing recipes for Hill Country Barbecue Market in New York, Karmel settled on Maker’s Mark bourbon for a sweet potato mash after testing a dozen bourbons with different price points, finding it was the only one with the full-bodied, intense vanilla flavor she was after. Her advice: Cook with something that you enjoy in your glass, but no need to reach for your finest; save those for sipping.

Go With Subtle: Karmel generally gravitates toward softer whiskies that emphasize flavor over heat. She tends to avoid heavily smoky expressions. Whatever style you choose, look for a whisky with flavors that complement the rest of the dish rather than compete with it.

Practically Speaking: Never pour whisky directly onto food over an open flame or lit grill. “The high-alcohol content can easily flare up and turn into a big flame,” Karmel warns. Glazes and sauces made with whisky are safe to use because the spirit is diluted, but apply them with a long-handled brush rather than pouring or squirting them over the food to help prevent flare-ups.

RECIPES FOR GRILLING WITH A WHISKEY TWIST

Lemon's bright acidity gets a charred makeover in this classic summer refresher

Bourbon and Grilled Lemon Arnold Palmer

The Arnold Palmer is a summertime staple, but this whiskey-spiked take starts on the grill. Charring the lemons deepens their sweetness and softens their acidity, creating a richer foundation that pairs naturally with the caramel, vanilla, and toasted nut flavors of a double oaked bourbon.

Makes 4 cocktails

• 2 oz. 2XO American Oak straight bourbon
• 1½ oz. grilled lemon juice (see below)
• 3 oz. chilled sweet tea
• Squeeze of fresh lemon
• Grilled lemon wheel for garnish

Grilled Lemons

• 3 to 4 large lemons, halved
• 1 large lemon, cut into wheels, ends reserved
• Olive oil, for brushing

Preheat grill to medium-high heat (375-450°F).

Lightly brush the lemon halves, reserved ends, and wheels with olive oil. Set aside one lemon half and cut it into wedges for finishing the cocktails.

Place the halved lemons and ends cut-side down on the grill. Cook until deeply marked, lightly charred around the edges, and warmed through, 2 to 4 minutes. Grill the lemon wheels briefly on each side until marked. Remove and cool for 10 minutes. Juice the halves. Strain the juice through a fine-mesh sieve to remove seeds and charred bits.

For each cocktail, combine the bourbon, grilled lemon juice, sweet tea, and a squeeze of fresh lemon from the reserved wedges. Stir, pour over ice into a tumbler, and garnish with a grilled lemon wheel.

Whiskey Joe Steak Marinade

This marinade was inspired by Karmel’s favorite steak rub of espresso coffee and black pepper. The spiced rye stands up to the strong coffee and cuts through the rich beefy hanger steak. “Try this preparation once, and it will become your signature preparation for any cut of beef or steak. Although I prefer using it for hanger steak, it is equally good on any cut of steak. Just remember, the more tender the cut, the less time you want to marinate before cooking,” Karmel advises.

• 1 cup espresso or very strong brewed black coffee
• ½ cup WhistlePig Piggyback (or other rye whiskey)
• 2 Tbsp. Dijon mustard
• 2 Tbsp. dark brown sugar
• 1 Tbsp. Worcestershire sauce
• 4 garlic cloves, grated
• 1/2 cup extra-virgin olive oil
• 2 tsp. coarsely ground black pepper
• 1 tsp. cinnamon chips or whole cinnamon stick
• 2 ½ tsp.Kosher salt

• 1 1-2 lbs. preferred cut of steak

In a medium non-reactive bowl, mix together all ingredients until well blended. The marinade will keep, tightly covered, in the refrigerator for up to 2 days.

Place steak in a zip-lock bag or shallow non-reactive dish and pour marinade over. Cover tightly. Marinate 2–3 hours refrigerated.

Preheat the grill to medium-high heat, about (375-450°F).

Remove steak from marinade. Discard marinade.

Place meat directly over the heat for about 4-5 minutes. Turn steak and continue cooking for about 4-5 more minutes for medium rare, depending on size.

Remove the steak from the grill and rest for 5 minutes, but no longer than 10 minutes, before carving.

Slice the steak against the grain and serve, preferably with the compound butter, but it's just as delicious on its own.

NOTE: If you don’t have access to an outdoor grill, sear the steak in a hot cast-iron pan over medium-high heat and then finish cooking it in a preheated 400°F oven for about 7 minutes.

Whiskey Compound Butter

Few grilling upgrades are as effortless, or as rewarding, as whiskey compound butter. Decadent on everything from steaks and chops to seafood and vegetables, it transforms as it melts, carrying the whiskey's flavors into every bite. Karmel favors Irish whiskey, such as Kilbeggan, because of its lighter profile, which adds depth without overpowering the food.

• 1 shallot, minced
• 3 tsp. Kilbeggan (or other Irish whiskey)
• 2 sticks unsalted butter, softened
• 3 tsp. minced parsley
• ½ tsp. Worcestershire sauce
• ½ tsp. Dijon mustard
• ½ tsp. sea salt
• White pepper to taste

Soak minced shallot in whiskey for 5 minutes

Combine butter, whiskey-soaked shallot, parsley, Worcestershire, mustard, salt, and pepper. Mix well.

On a piece of plastic wrap or parchment paper, drop butter in spoonfuls to form a log. Roll butter in plastic wrap or paper, then smooth it out to form a log.

Refrigerate until hard and easy to slice into coin-shaped pieces, about 1 ½ to 2 hours.

When meat is ready, cut butter into ¼-inch coins, and while grilled meat is still hot, place one to two coins on each steak, allowing the heat to melt it slightly before serving.

Store leftovers, well-wrapped, in the freezer for 1 month or refrigerator for up to 1 week.

Whisky-Glazed Grilled Pineapple with Toasted Coconut and Whisky Caramel

“Indri Trini single malt’s triple-cask maturation—bourbon, French wine, and Pedro Ximénez sherry casks—brings notes of caramelized pineapple, black tea, and toasted almond that make it a natural match for grilled fruit,” Karmel says. Here, the whisky does double duty, flavoring both the pineapple glaze and a salted caramel sauce. Grilling concentrates the fruit’s sweetness and adds smoky caramelization, while toasted coconut lends a nutty finish.

Serves 4

Grilled Pineapple

• 1 fresh pineapple, peeled, cored, and cut into ¾-inch rings
• 3 Tbsp. extra-virgin olive oil
• 3 Tbsp. Indri Trini single malt
• 2 Tbsp. light brown sugar
• ½ tsp. ground cinnamon
• ¼ tsp. ground cardamom
• Pinch of sea salt flakes

Whisky Caramel

• 1 cup homemade or store-bought caramel sauce
• 3 Tbsp. Indri Trini single malt
• ½ tsp. sea salt flakes

• ½ cup toasted coconut flakes
• Vanilla ice cream (optional)

Preheat the grill to medium-low heat (275-325°F).

In a bowl, whisk together the olive oil, whisky, brown sugar, cinnamon, cardamom, and salt. Place the pineapple rings in a resealable plastic bag, pour in the glaze, and turn to coat evenly. Lay the bag flat so the pineapple is submerged in the sauce and marinate for 20 to 30 minutes. If preparing ahead, refrigerate after marinating.

Meanwhile, toast the coconut flakes on a parchment-lined baking sheet in a 250°F oven until golden, 7 to 10 minutes. Cool completely. The coconut can be prepared up to five days ahead and stored in an airtight container.

To make the whisky caramel, gently warm the caramel sauce so it’s slightly runny. Remove from heat, then gradually stir in the whisky until smooth and glossy. Stir in the salt and set aside.

Grill the pineapple for about 2 minutes per side, or until deeply marked and lightly caramelized. Avoid moving the rings as they cook to allow the sugars to caramelize without sticking.

Transfer to a serving platter. Drizzle generously with the whisky caramel, sprinkle with toasted coconut, and serve warm or at room temperature with vanilla ice cream, if desired.