There’s just something about the combo of whiskey and grilling that hits just right. Whether you’re sipping a glass of bourbon while flipping burgers or pouring a splash into your BBQ sauce, whiskey brings a vibe to any cookout. It’s smoky, bold, and packed with flavor—just like your favorite grilled dishes.

Let’s break down why whiskey and grilling are such a perfect pair and how to make the most of this duo in your own backyard.

Whiskey with Grilled Food

The smoky, charred goodness of grilled meats goes hand in hand with the complex notes of whiskey. That’s why when we serve up Rodney Scott’s Whole Hog BBQ at group events, it’s a crowd favorite—because whiskey and BBQ are a natural match.

Here’s a quick (and totally not-rigid) guide to pairing whiskey with grilled food:

• Bourbon: Sweet and smooth with hints of vanilla, caramel, and spice. It’s super versatile and works great with ribs, pulled pork, and burgers—especially when there’s bacon or a smoky sauce involved. Higher-proof bourbons? Perfect for cutting through rich meats.
• Rye Whiskey: Spicy and bold, rye pairs beautifully with fatty, flavorful meats. Think spicy BBQ, grilled sausages, or even grilled chicken with a little kick. It’s got that peppery bite that stands up to strong flavors.
• Irish Whiskey: Lighter, fruitier, and smoother. It won’t overpower more delicate options like grilled chicken, fish, or veggies. Try it with veggie skewers or lightly seasoned seafood for a laid-back match.

Cooking with Whiskey?

Don’t just drink your whiskey—cook with it. Whiskey can be a flavor-packed ingredient that takes your grilling game to the next level. Here’s how to put it to work:

• Marinades: Bourbon works great in a marinade, helping tenderize the meat while adding depth. Try a mix of bourbon, soy sauce, garlic, ginger, and brown sugar for a killer flank steak.
• Sauces: Add whiskey to BBQ sauce for a smoky twist. A bourbon BBQ sauce with ketchup, brown sugar, vinegar, and a splash of Worcestershire? Yes, please.
• Spritzing Meats: Mix a little whiskey with broth or apple cider vinegar and spritz it on meats while they cook. It keeps things moist and adds a subtle flavor.
• Deglazing: After searing meat in a pan, use whiskey to deglaze and scrape up those tasty brown bits. Add a bit of cream or butter for a quick pan sauce to finish your grilled masterpiece.
• Whiskey-Soaked Wood Chips: Feeling experimental? Soak your wood chips in whiskey before adding them to the smoker for a little extra something-something.

A Few Whiskey Grilling Tips

Want to make the most of your whiskey pairings and recipes? Keep these tips in mind:

• Match the Boldness: Rich, smoky foods love bold, full-flavored whiskies. Lighter dishes? Go with something more mellow.
• Balance Flavors: Look for overlapping notes—like smoky with smoky, or spicy with sweet—to make your pairing shine.
• Don’t Use Your Fancy Stuff: Save the expensive whiskey for sipping. When cooking, a solid mid-range bottle will do the trick.
• Cook Off the Alcohol: If you’re cooking with whiskey, give sauces time to simmer so the alcohol burns off and you’re left with just the flavor.
• Try Things Out: Everyone’s tastes are different, so don’t be afraid to experiment. Try new combos and see what you like best!

Whether you’re raising a glass of your favorite glass alongside a perfectly grilled steak or basting your ribs with a whiskey-infused BBQ sauce, the combination of whiskey and grilling is a sure recipe for a memorable experience. As always, enjoy responsibly!