Maker’s Mark “Tailgating with Food Trucks” – American Whiskey News

Maker’s Mark® Recipe for Hair of the Dog By PB J’s


Maker Mark Challah French Toast batter

6 Eggs
2 cups Half & Half
2 tablespoons pure vanilla extract
1 tablespoon of cinnamon
1/4 cup of Makers Mark Bourbon
8 slices of Challah Bread sliced sandwich width
PBJ’s Peanut butter 1 1/2 tablespoons (Our recipe is secret) Make it creamy!
2 stripes of Apple wood smoked bacon cooked crisp
100% Maple syrup 1/2 tablespoon
Oregon Growers Blueberry Jam 1 1/2 tablespoon


  • Whisk eggs until beaten. Add half & half whisk. Add vanilla, cinnamon, Makers Mark. Whisk
  • Soak 8 slices of Challah in batter for 2 – 4 minutes or until soft but not falling apart. Pull out and grill at 350 on an electric grill or sauté  pan on stove top. Grill French toast until med firm texture & golden brown. Please do not overcook. You will be grilling them again when you build them as a sandwich.
  • Remove from heat and let cool. Then build your sandwich. Add PBJ’s peanut butter on one side of French toast. Add Oregon Growers Blueberry jam on other side of French toast. Lay Apple wood smoked bacon on peanut butter side. Cut bacon in half and layer so you get bacon in every bite.
  • Drizzle 100% Maple Syrup on the apple wood smoked bacon side.
  • Put the sandwich together and grill again at 350 degrees until you see the peanut butter melting. Pull off the grill slice at a diagonal and serve. 

Recipe for Maker’s Mark Mango BBQ Pulled Pork

By Wicked Wiches

It’s all about the pork so turn on your smoker or crockpot and set two good size pork butts for about 12 hours. 


104 oz. American Ketchup
Smoked spices- 3 cloves garlic, 1 minced onion, celery salt, red pepper flakes and set the dry spice ingredients inside the smoker in a metal pan.
½ cup molasses
½ cup corn syrup
2 cups BBQ seasoning
2 fresh mangos
¾ cup Maker’s Mark


  • Combine smoked seasonings with the ketchup and then add fresh mangos, molasses, and Maker’s Mark. Cook on low temp for about 30 minutes.
  • Once the pork is falling off the bone and pulled- add in the Maker’s Mark Mango BBQ sauce.
  • Enjoy with fresh baked bread. Garnish with a lime and cherry. 

Recipe for Maker’s Mark® Beef Brisket with Smoked Cheddar and Maker’s Mark BBQ sauce Mac and Cheese

By The Southern Mac Truck

Serves 4 

Ingredients for the Beef:

1.5 lb. beef brisket, trimmed of excess fat
1 quart chicken or beef broth
Salt and pepper
Ingredients for the BBQ Sauce:
2 cups bottled BBQ sauce, preferably Sweet Baby Ray’s Original
1/2 cup Coca-Cola
1/2 cup Maker’s Mark

Ingredients for the Mac and Cheese:

1 Tbsp. Butter
1 Tbsp. AP Flour
2 cups half and half
1 cup grated smoked cheddar
1 cup grated sharp cheddar cheese
4 cups cooked elbow macaroni
Salt and pepper


1.  Rub beef in salt and pepper and let sit out at room temperature for 1 hour.

2.  Pat dry and roast in a 400 degree oven for 20 minutes or until beef begins to brown.

3.  Remove beef and place in a pot with a lid and add broth.

4.  Return to oven and drop oven temp to 300 and cover beef with pot lid.  Cook for 3-4 hours or until beef is fork tender

5.  Let beef cool in broth overnight.  On the second day, remove from the congealed liquid and cut thinly across the grain of the beef. Set aside.

6.  Make the BBQ sauce by adding all ingredients to a small pot and let simmer until the sauce thickens, about 1 hour.  Set aside and let cool to room temperature.

7.  To finish the dish, add butter and flour to a large, high sided sauté pan.  When it melts, add flour and cook until it just begins to brown, about 2 minutes.  Add cold half and half and bring to a simmer.  Add cooked pasta and cheese, stirring constantly.  When sauce emulsifies, add beef and taste for seasoning.  Remove from stove top and add extra cheese and breadcrumbs if you like.  Spoon BBQ sauce over the top and serve immediately. 

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