Flavored Whiskey Is Your Secret Weapon For Sweet, Smoky Meat Marinades

With the weather warming up, BBQ season is officially back. Grills are being dusted off, charcoal is piling up, and backyards are transforming into weekend smokehouses. Whether you're working with pork chops, beef ribs, or chicken breasts, we're here with one simple tip to take your summer feasts to the next level: fruit-flavored whiskey marinades. (Remember, you heard it here first.)

Using bourbon (or another whiskey) as a marinade for pork chops or other meats instils your protein with sweet, complex flavors and helps crisp the meat's outer layer while tenderizing the inside. Incorporating fruit-flavored bourbons brings that same depth and sweetness, but they add their particular fruity notes to the mix, enhancing the charms of whatever meat you've marinated in them.

You have a fairly wide spectrum of fruit-flavored whiskeys to play with, from apple varieties to peach to blackberry and beyond. Jack Daniels Tennessee Apple brings a fruity, crisp tone when mixed with soy sauce, sugar or apple sauce, and the balancing tang of Dijon mustard. Choosing a smoked apple whiskey and adding diced chiles like jalapeños makes a spicier version. 

For a summery flavor, blend Jim Beam Peach Bourbon Whiskey with peaches, ketchup, apple cider vinegar, hot honey, mustard, and spices for a peachy BBQ marinade that's especially good made a day ahead of time. Finally, complement Crown Royal Blackberry Whiskey with maple syrup, a little lemon juice, and some fresh berries for a tart-sweet marinade. Whatever your whiskey of choice, you're guaranteed to end up with a dish layered with that signature sweet-and-savory flavor.

So you're settled in using fruit-flavored whiskey in your dish, but which flavored variety goes best with which proteins? Well, pork and apples are a perfect pairing, with the fruit sweetening the meat, slicing through the oily, umami richness. Apple-infused marinade can also cut through the fatty goodness of duck breasts with a tangy freshness, and can also be used with chicken for a moreish sweet-and-savory masterpiece.

On the other hand, if you're looking to conjure up images of hot summer days, opt for peach-flavored whiskey marinades instead. This marinade adds a floral tartness to shrimp's briny flavor, and a tangy contrast to protein-rich chicken or fish dishes. Stone-fruit based sauces also work well with beef, providing a refreshingly sweet antidote to the strong, savory taste of steak or ribs. So give your protein a little time in a peach-flavored whiskey marinade the next time you make grilled flank steak tacos with stone fruit salsa, and enjoy that extra depth of flavor.

If you're working with venison, you may want to turn to the blackberry variety of whiskey, with the meat's robust taste tempered by the sweet tartness. For holiday meat dishes, blackberry whiskey sauce can also transform roasted poultry or pork into hearty, feel-good foods that boast a touch of indulgence.

Fruit-flavored whiskey gives you the best of both worlds: the perfect harmony of sweet and smoky to complement grilled or roasted meats. Whether you're grilling chicken or fish, or smoking ribs, a splash of flavored whiskey can make your marinade the highlight of your BBQ: sticky, juicy, complex, and unforgettable.