Main Dishes

Maker’s Mark “First & Ten” Dogs

Yields 120-150 pieces

½ C. chopped onion
½ C. chopped green pepper
¼ C. butter
4 (8-ounce) cans tomato sauce
1 C. plus 2 Tbs. brown sugar
1 (12-ounce) can tomato paste
1 C. Maker’s Mark
4 tsp. Worcestershire sauce
4 tsp. wine vinegar
4 tsp. prepared mustard
4 tsp. minced garlic
¼-½ tsp. salt
¼ tsp. pepper
4-5 drops Tabasco sauce
3-4 lbs. Frankfurters, cut in 1-inch piece.

Maker’s Mark “Pigskin” Delight

4 lbs. Pork Tenderloin
¾ cup Maker’s Mark
3 tsp. salt
6 tbs. sugar
6 tbs. soy sauce

Cut pork tenderloin into two long strips. Mix bourbon, salt, sugar and soy sauce into paste and rub into meat. Allow to stand for 3 hours so flavor penetrates the meat.

Barbeque or broil meat slowly for one hour or until tender.

When cool, cut into thing slices, serve on small buns and top with Maker’s Mark Gourmet Sauce- about one tablespoon to each serving.

Maker’s Mark “Spearing” Kabobs

3 lbs. Sirloin steak cut into 1 in. cubes
1 clove garlic
4 tbs. soy sauce
1 tsp. each salt and pepper
½ cup lemon juice
½ cup Maker’s Mark
¾ cup ginger ale
2 tbs. sugar
Onions, green peppers, mushrooms, tomatoes- cut into pieces

Combine marinade ingredients and mix well.

Place meat cubes in container, cover with marinade and allow to stand at room temperature for two hours and refrigerate overnight.

Skewer meat alternately with onions, mushrooms, peppers and tomatoes.

Grill over charcoal or under broiler until medium rare and serve immediately.

Maker’s Franks

½ cup chopped onions
½ cup chopped green pepper
¼ cup butter
4 (8-ounce) can tomato sauce
1 cup plus 2 tbs. brown sugar
1 cup Maker’s Mark
4 tsp. Worcestershire sauce
4 tsp. wine vinegar
4 tsp. prepared mustard
1 tsp. minced garlic
¼-1/2 tsp. salt
¼ tsp. pepper
4-5 drops Tabasco Sauce
3-4 lbs. frankfurters cut in 1-in. pieces

Sauté onion and green pepper in butter until soft and add remaining ingredients- except frankfurters. Bring to a boil, then reduce heat.

Add frankfurters and simmer for one hour. Transfer to heated chafing dish and provide wooden picks.

Bottle Barbequed Ribs

3 ½ - 4 lbs. ribs (pork or beef)
½ tsp. garlic salt
¼ tsp. pepper
2 cups Maker’s Mark Gourmet Sauce

Cut ribs into serving size pieces. Place ribs, meaty side up in shallow roasting pan; sprinkle with garlic salt and pepper.

Roast for one hour at 350 degrees, drain off excess fat.

Brush ribs with 1 ½ cups Maker’s Mark Gourmet Sauce and roast for 15 minutes at 325 degrees.

Add rest of sauce to meat and roast 15 minutes longer or until done. Baste with sauce during roasting.

Steakburgers with Bleu Cheese

2 lbs. ground chuck
½ cup fresh mushrooms, chopped
½ tsp. soy sauce
1 tsp. Worcestershire sauce
¼ tsp. each of seasoned salt and pepper
1 tsp. Maker’s Mark
2 egg whites (slightly beaten)

Combine all ingredients together, mixing well.

Form patties and refrigerate 2 hours before cooking

Grill burgers until desired doneness is reached.

Bleu Cheese Spread

4 tbs. cream cheese
2 tbs. finely chopped onions
3 tbs. blue cheese
3 tbs. plain yogurt
1/8 tsp. white pepper
1-2 tbs. Maker’s Mark

Combine bleu cheese spread ingredients. After burgers have cooked, spread with cheese spread mixture, and slip under broiler just long enough to hear cheese.

This bleu cheese spread is also great served on steaks.

Back to Drinks and Appetizers

courtesy: Maker's Mark Kentucky Bourbon Whisky
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