Ah. September. Let us count the ways we love thee.
After months of feeling like we're living in a sauna, the breeze is starting to cool down (ever so slightly), the kids are back in school, and we're finally gearing up for season to come back around.
As much as we love all of the above, there's yet another reason to celebrate the first month of fall: it's national bourbon month.
While we're sure you have plenty of ways to consume Kentucky's most prized beverage, we figured we'd throw out a couple of extra options -- hey, there's no such thing as too much whiskey.
We got the folks at Seminole Hard Rock Hotel & Casino to share some hooch-filled recipes.
Chef Johnny Tucker of Council Oak Steaks & Seafood has handed over his tricks for bourbon-BBQ braised short ribs and chef Ray Roach has given up directions for bourbon Cholula chicken wings.
Bourbon-BBQ Braised Short Rib
Two and 1/2 lb. boneless beef short rib
One carrot (diced)
Two celery ribs (chopped)
Two yellow onions (diced)
One tablespoon spoon minced garlic
One cup red wine
Half cup bourbon
Two cup beef stock
One cup hickory barbeque sauce
Salt and pepper
Step One: Begin by dividing the short rib to 8oz portions (you should have 5 pieces in total), and season ribs slightly heavy with salt and pepper.
Step Two: In a braising pan, add oil to cover the bottom. Once hot, add short ribs and brown each side to a mahogany brown in order to seal in the juices.
Step Three: Once all ribs are brown, add carrots, onion, and celery and sauté them until onions become translucent, then add the minced garlic.
Step Four: Add the red wine to deglaze the pan. Allow the alcohol to reduce by half.
Step Five: Add beef stock and bring to a boil.
Step Six: Add ribs, bourbon and the barbeque sauce then bring to a boil again.
Step Seven: As soon as it begins to boil again bring the temperature down to a slow simmer and slowly cook for one hour and 45 minutes.
Bourbon Cholula Chicken Wings
One gallon of barbecue sauce
Two bottles of Cholula hot sauce
Half bottle of bourbon
Six ounces roasted garlic
Four ounces fresh jalapeño
Four ounces cilantro
One pound butter
36 chicken Wings
36 chicken Drums
Bourbon Cholula Sauce
(Yields 1 ½ gallon of sauce)
Step One: Sauté the fresh jalapeño, cilantro, and roasted garlic in a large pot.
Step Two: Add both bottles of the Cholula hot sauce.
Step Three: Slowly pour in the bourbon and allow it to reduce.
Step Four: Add the gallon of barbecue sauce.
Step Five: Mix all of the ingredients thoroughly.
Step Six: Once the sauce is mixed together add the butter.
Step One: Fry all chicken in a deep fryer until golden brown and cooked through.
Step Two: Add wings to a large stainless steel bowl and coat with one gallon of sauce.
Step Three: Toss wings until well coated and serve.
Follow Sara Ventiera on Twitter, @saraventiera.
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