Why whisky & meat are the ultimate BBQ combination (and how to make it work)
The coals are glowing, the skewers are marinating; the barbecue can begin. But wait, have you got the whisky ready too? You probably didn’t see that coming, but whisky and BBQ really are a top combination. A bold, smoky whisky goes incredibly well with meat from the grill.
Close your eyes and picture it: the smell of roasted meat, the aroma of your favourite whisky. Is your mouth watering yet? Those smoky notes of whisky combined with the flavour of the strip of fat on your entrecote bubbling on the grill are a match made in heaven. Convinced? With these three tips, you can create the best combinations.
Tip 1: Find balance
Light dishes taste good with a lighter whisky. If you’re going for a salad with fig and prosciutto, reach for a fresh, young whisky—and ten years is young in the whisky world. A heavier dish, such as lamb shank with loads of garlic, or a tomahawk with rosemary, deserves a robust whisky, such as an 18-year-old Highland Park Viking Pride.
The famous whisky brand Highland Park has actually been around for more than two hundred years and was founded on the Orkney Islands in 1798. It is the northernmost active distillery in Scotland. Scotland offers the greatest variety of whiskies, from elegant to rich and spicy, and from fresh and sweet to smoky.
Tip 2: Find the common denominator
Taste your whisky and consider which flavour note you want to emphasise with a dish. In Highland Park, for example, you can taste a smoky honey flavour. Although most Scotch whiskies aren’t smoky, you’ll often find smoky whiskies among them. That comes from the peat used in the ovens to dry the malt. At Highland Park, the peat on which the barley is dried consists largely of heather. That flavour is lifted by the lamb chops with honey and lavender that you’re about to put on your grill. Do you taste a hint of apple? Think: pork. Does the whisky smell briny? Say hello to salmon cooked on a plank!
Tip 3: Look for contrast
A fresh whisky cuts through the rich flavours of your thick double cheeseburger, while a heavier whisky adds excitement to an avocado and prawn cocktail. Working with contrasting flavours is advanced pairing artistry, but as an experienced pitmaster, that doesn’t scare you off.
Meat, meat and even more meat
While the coals are still waiting to reach the perfect glowing point, you can get the BBQ party started with a beautiful charcuterie platter. Meat, meat and yet more meat (sorry vegans, you’ll get your turn next time), served with a bold glass. A few ideas: paper-thin bresaola pairs well with a whisky that has some sweetness and brininess to its flavour.
Salami or another spicy sausage (hello sobrasada) wants a sparring partner such as a delicious peaty whisky, for example Highland Park Dragon Legend. And a smoky chorizo is tamed by whisky with a subtly sweet flavour accent, such as Highland Park 10 Years Old. Spain’s top of the bill, Jamón Ibérico, pairs well with a more robust, lightly smoky whisky, such as 12-year-old Highland Park Viking Honour.
Read also:
- Common mistakes when preparing bacon (and how to avoid them)
- This is the best way to remove bacon fat
- Bacon twisters are incredibly easy to make and have a surprisingly delicious bite
