Fire Kebabs

Easy Smokey BBQ Kebabs


  • ​Jack Daniel’s barbeque sauce
  • 1 pound chicken breast, cubed
  • 1 sweet potato, peeled and cubed
  • 2 cups brussel sprouts, trimmed and halved
  • 1 cup button mushrooms, cleaned
  • 1 large red bell pepper, large dice
  • 1 red onion, large dice
  • Coarse salt for seasoning

 

 

Assemble kebabs. Season with coarse salt.

Grill over medium high heat for 10- 15 minutes until veggies are all cooked.

Brush with barbecue sauce half way through cooking and again once more before removing from the grill.


Spiked S’mores


  • 1/4 cup Dutch cocoa powder
  • 1/4 cup sugar
  • 4 cups of milk
  • 6 ounces of semi-sweet chocolate
  • 4 ounces Jack Daniels Single Barrel Barrel Proof 
  • Toasted marshmallows (to top)
  • Graham crackers (for dunking)

 

 

In a pot over medium-high heat, bring the milk to a simmer. Add the cocoa powder and stir until there are no lumps. Add the sugar and chocolate, stirring until it has melted and incorporated. Divide the whiskey between 4 mugs. Ladle the hot milk mixture into the mugs and serve with toasted marshmallows.

*If serving with marshmallows, roast over an open flame or toast on a foil-lined baking sheet under the broiler for 30 to 45 seconds, until golden.

Makes 4 drinks

Fire Smores

 

 

 


 

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