Hey all! I’m on vacation! Whoop, I will be back Sunday so in the mean time I have my friend and former co-worker Eston guest posting for me for the next two days. He is an awesome cook and it was fun getting to cook with him when we worked together not too long ago. He is going with a bourbon theme! Who doesn’t like booze and food huh? Hope you all enjoy!
Summer is all about grilling and family. What a great way to celebrate both together with delicious food. Both of these dishes combine timeless classics with an adult twist. Adding it in and substituting for another, each dish highlights a bold bourbon flavor while remaining true to an original masterpiece. I don’t know about you, but my family never turns down chicken or dessert.
Even though you’re cooking and having a good time, remember to drink responsibly and don’t drink (too much) and cook.
1 pkg chicken legs
“Butt Rub” and garlic sea salt for rubbing
1 lb bacon, cooked and divided
2 Tbs honey
1/2 cup yellow mustard
1/4 cup bourbon, your choice (we used Jim Beam)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili or cayenne powder
1 lb navy beans, soaked in water overnight and drained
1 onion, chopped
1 tsp salt
1/2 tsp pepper
1/2 cup molasses
1/4 cup ketchup
1 Tbs dry mustard
5 cups water
2 Tbs cider vinegar
Heat oven to 300. Cook bacon and crumble about 3/4 of it and place in large oven safe pot or dutch oven. Add the onion, salt and pepper, cook, stirring occasionally until onions are tender. Add beans, molasses, ketchup, mustard and water. Stir to combine and bring to a boil. Transfer to oven and bake until the liquid is reduced, about 2 1/2 hours. Uncover and stir. Bake for another 1-1 1/2 hours uncovered until liquid is thick. Stir in vinegar after removing from oven.
Chicken and Sauce:
Rub your chicken in the Butt Sauce and sea salt. Cook chicken your prefered method (we grilled this recipe) until no longer pink, juices run clear and the internal temperature reaches 165.
Combine all sauce ingredients and mix well until combined. Place mixture in a small sauce pan and reduce. This will allow the alcohol content to cook out. Stir in remaining bacon left from beans. Use as a dipping sauce or drizzle over chicken.