Bourbon Smoked Grilling Spice SetMADE BY BOURBON BARREL FOODS IN LOUISVILLE, KENTUCKY
Matt Jamie’s Bourbon Barrel Foods is a longtime Mouth staple. We adore his soy sauce and smoky sugars and seasonings, so we’re thrilled to offer this gift-worthy set of six grilling spices: bourbon-smoked sea salt, black pepper, citrus pepper, garlic salt, chili powder and togarashi.
All are slow-smoked with aged Kentucky bourbon barrels for a heady flavor you (or your favorite Dad, well-seasoned cook that he is!) will be adding to anything and everything. Read below for more on each seasoning, plus tasty grilling ideas!
All-natural seawater from the Pacific Ocean is solar evaporated to large salt crystals, which get infused with the rich, buttery aroma of slow-smoked bourbon barrels. Of course use liberally to season steaks or veggie skewers before grilling, but this unique salt also adds an interesting twist to fresh green salads. Try it with baby kale, crumbled Ewe’s Blue cheese and grilled lemon slices.
Bitingly pungent black peppercorns get a wispy hint of smoke and a subtle oaky flavor reminiscent of fine Kentucky bourbon, with hints of pine and citrus. We like to think it’s a shortcut to smoky barbecue flavor, sans smoker! Use as a rub for pork shoulder meant for pulled pork sandwiches, sprinkle over sunny egg yolks, add a pinch to fresh-cut strawberries drizzled with Fig Balsamic.
The maker’s signature Bourbon Smoked Black Pepper, with a twist – a twist of orange, that is! Bright orange peel adds a zesty punch aided by savory, pungent fennel, garlic and onion. Use like you would a lemon pepper blend: rub on chicken cutlets before grilling or pan-searing, then serve with angel hair pasta and a sauce of butter, capers, artichoke hearts and Parmesan.
Bourbon Barrel Foods’ signature Bourbon Smoked Sea Salt, boosted with bits of dried garlic, onion and orange peel. Fold a hefty spoonful into a stick of room-temperature butter, then cover and set in the refrigerator. Slice a whole baguette lengthwise, slather with your new Bourbon Smoked Garlic Salt compound butter and grill, cut-side-down, until heated through, with nice crispy grill marks.
Boozy, smoky oak mellows out the addictive heat of chili pepper. We keep this little tin at our desks to add fire to fresh mango or pineapple, so just imagine how awesome grilled fruit skewers could be! Also makes an excellent table seasoning – along with trusty S&P – if you anticipate enjoying a lot of corn on the cob this summer. (We do.)
Togarashi is a traditional Japanese pepper blend that’s sprinkled over everything from onigiri (rice balls) to ramen. This Kentucky version combines sea salt, orange peel, Bourbon Smoked Sesame Seeds and Bourbon Smoked Black Pepper, poppy seeds, brown sugar, seaweed, garlic and chilies. Use a pinch to add smoky heat to soups, rice, mashed potatoes, quesadillas, even this crazy suggestion from the maker: cheesecake! Yes, renowned Kentucky chef Edward Lee (of the restaurant Milkwood, a big buyer of Bourbon Barrel Foods seasonings!) adds a teaspoon of togarashi to his homemade cheesecake filling, all layered in a Gingersnap Cookie crust.