Fire up the grill with these mouthwatering Kentucky-style BBQ recipes, from smoky bacon chicken skewers to sweet bourbon pecan balls. Perfect for any backyard cookout or summer feast!

Smokey Peppered Bacon Chicken on a Stick

Servings: 6 | Prep Time: 15 minutes | Cook Time: 10 minutes

Ingredients

• 1½ pounds boneless chicken breasts, cubed
• ½ pound peppered bacon, chopped
• ¼ cup apple cider vinegar
• 4 cloves garlic
• ¼ cup brown sugar
• 3 tablespoons smoked paprika
• 1 teaspoon salt
• 1 teaspoon coarse ground black pepper
• 1½ cups Smoke and Tang Sauce

Smoke and Tang Sauce Ingredients

• ¼ cup salted butter
• 1 cup sweet onion, chopped
• ½ cup celery, finely chopped
• 5 cloves garlic, crushed and minced
• 2 tablespoons fresh grated ginger
• 2 cups tomato ketchup
• 1¼ cups apple cider vinegar
• ½ cup brown sugar
• ¼ cup stone ground mustard
• ¼ cup soy sauce
• 2 tablespoons Worcestershire sauce
• 1½ tablespoons liquid smoke
• 3 tablespoons Kentucky bourbon
• 1 teaspoon cayenne powder
• ½ teaspoon salt
• 2 teaspoons coarse ground black pepper

Directions

1. Begin by preheating an outdoor or indoor grill over medium heat.
2. If you are using bamboo skewers, soak them in water while you are preparing the rest of the ingredients.
3. In a blender or food processor, combine the bacon, apple cider vinegar, garlic, brown sugar, paprika, salt and black pepper. Pulse until well blended and a thick paste has formed.
4. Place the chicken in a bowl and add the contents of the food processor on top of the chicken.
5. Toss the chicken, patting the mixture onto the chicken as you go.
6. Once the chicken is all evenly coated, place the pieces onto metal or bamboo skewers.
7. Place the skewers on the prepared grill and cook for 5 minutes.
8. Baste the chicken on both sides with the Smoke and Tang Sauce.
9. Turn the skewers over and cook for an additional 5 minutes, or until the chicken is cooked through. Baste with the sauce while cooking, if desired.
10. Remove the skewers from the grill and serve with additional sauce on the side.
11. To make the sauce, melt the butter in a large saucepan over medium heat. Add in the onion and celery. Sauté the mixture for 5–6 minutes, or until tender. Add in the garlic and ginger. Cook, stirring frequently, for 2–3 minutes. Add in all of the remaining ingredients. Increase the heat to medium high and, using a whisk, continually stir the sauce until it comes to a low boil. Reduce the heat to low and simmer the sauce, stirring occasionally, for 15–20 minutes. Remove the sauce from the heat and allow it to cool slightly. Use the sauce immediately or store it in a tightly lidded container for one week.

 

 

Brown Sugar Crusted Baby Back Ribs

Servings: 6 | Prep Time: 15 minutes | Cook Time: 2½ hours

Ingredients

• 3 pounds baby back ribs
• 2 egg yolks
• ¼ cup Dijon mustard
• 2 tablespoons sorghum molasses
• ¼ cup white vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ cup vegetable oil
• ¼ cup brown sugar

Directions

1. Begin by removing the membrane from the ribs and slicing them into individual riblets.
2. In a blender or food processor, combine the egg yolks, Dijon mustard, sorghum molasses, white vinegar, salt and black pepper.
3. Slowly drizzle in the vegetable oil while blending on low. Continue blending until the mixture is emulsified.
4. Preheat an indoor or outdoor grill over medium low heat.
5. Lay out a large, double layered piece of aluminum foil.
6. Place the ribs in a large bowl and pour the sauce over them. Using your hands, toss the ribs until they are evenly coated.
7. Place the ribs in the center of the foil and drizzle some of the extra sauce over them.
8. Fold the foil over the ribs securely.
9. Place the ribs on the grill, cover and cook for 2 hours, turning the foil packet every 30–45 minutes.
10. Open the grill and carefully remove the foil packet.
11. Increase the heat of the grill to medium.
12. Slowly open the packet, taking care to avoid burning yourself.
13. Remove the ribs and lay them out.
14. Sprinkle the brown sugar on all sides of the ribs.
15. Place the ribs back on the grill for 15–20 minutes, turning every 5 minutes or so to evenly caramelize the sugar.
16. Remove the ribs from the grill and let them rest at least 5 minutes before serving.

 

 

Flank Steak with Sweet Chili Butter

Servings: 6 | Prep Time: 10 minutes | Cook Time: 15 minutes

Ingredients

• 1½ pounds flank steak
• 1 teaspoon sea salt
• 1 teaspoon coarse ground black pepper
• 1 teaspoon granulated garlic
• ½ teaspoon cayenne powder
• ½ cup butter
• 2 cloves garlic, crushed and minced
• 1 teaspoon brown sugar
• 1 tablespoon chili powder
• 1 teaspoon lemon juice

Directions

1. Combine the sea salt, coarse ground black pepper, granulated garlic and cayenne powder.
2. Lay the flank steak out and gently pat the spice mixture over the entire surface.
3. Set the steak aside for 25–30 minutes.
4. Prepare an indoor or outdoor grill over medium high heat.
5. While the grill is heating up, melt the butter in a saucepan over medium low heat.
6. Once the butter is melted, add in the garlic, brown sugar and chili powder. Continue cooking for 2–3 minute, stirring frequently.
7. Reduce the heat to low and stir in the lemon juice. Keep the temperature at a simmer while the flank steak is cooking.
8. Place the steak on the grill and sear for 3 minutes per side.
9. Either turn the heat down to medium or move the steak to an indirect heat portion of the grill. Continue cooking for an additional 3 minutes per side, or until preferred doneness is reached.
10. Remove the steak from the grill and set it aside to rest for at least 5 minutes.
11. Slice the steak into thin pieces.
12. Serve with the sweet chili butter drizzled over the steak.

 

 

Watermelon and Tomato Salad

Servings: 8 | Prep Time: 15 minutes plus refrigeration

Ingredients

• 6 cups tomatoes, chopped
• 6 cups seedless watermelon, chopped
• ¼ cup olive oil
• 3 tablespoons red wine or champagne vinegar
• 1 teaspoon salt
• 1 teaspoon coarse ground black pepper
• 2 tablespoons fresh basil, chopped
• 2 cups arugula, chopped
• ¼ red onion, sliced thinly
• ½ cup goat cheese, cubed

Directions

1. In a bowl, combine the tomatoes and watermelon. Set aside for 10–15 minutes to allow some of the juices to settle to the bottom of the bowl.
2. Meanwhile, combine the olive oil, red wine or champagne vinegar, salt and black pepper. Whisk until well combined.
3. Add the basil, red onion, and arugula to the bowl with the watermelon and tomato. Toss gently.
4. Pour the dressing onto the salad and toss gently, making sure to reach to the bottom of the bowl to incorporate the juices from the tomato and watermelon.
5. Cover and chill for at least 2 hours before serving.
6. Serve garnished with goat cheese.

 

 

Pecan Bourbon Balls

Servings: 12 | Prep Time: 15 minutes plus refrigeration | Cook Time: 5 minutes

Ingredients

• 1 cup pecans, finely chopped
• ¼ cup Kentucky bourbon
• 1 teaspoon vanilla extract
• ½ cup butter, softened at room temperature
• 1½ cups confectioners’ sugar
• ½ teaspoon cinnamon
• 2 cups chocolate chips

Directions

1. Place the chopped pecans in a bowl.
2. Pour the Kentucky bourbon and the vanilla extract into the bowl with the pecans and stir.
3. Cover the bowl and place it in the refrigerator for 12 hours, or overnight.
4. Remove the pecans from the refrigerator and drain off any excess bourbon.
5. Add the softened butter, confectioners’ sugar and cinnamon to the bowl and stir.
6. Take spoonfuls of the mixture and form them into bite size balls using your hands.
7. Place the balls on a wax paper lined baking sheet and place them in the refrigerator for several hours, or until firm.
8. Melt the chocolate in a double boiler over low heat.
9. Remove the bourbon balls from the refrigerator and dip them in the melted chocolate.
10. Place the bourbon balls back on the baking sheet and chill to set.
11. Serve immediately or store in the refrigerator until ready to serve.

 

 

 

***These recipes and more are found in David Martin’s Let’s Grill! Kentucky’s Best BBQ Recipes. To get your own copy, click on the cover below or click here.

To download or print the recipes, click here.