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Bison Smash Burgers with Smoked Currant Bacon Jam

Cook Time 30 Minutes

Makes 2 servings

For the smoked currant bacon jam

  • 8 slices thick cut bacon
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ancho chile
  • 1/2 cup dried black currants
  • 1/2 cup maple sugar
  • ⅓ cup apple cider vinegar

For the burgers

  • 1 pound ground bison
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Oil, for the pan
  • 6 ounces brie cheese, cut in 16 slices
  • 1 cup watercress
  • 4 potato hamburger buns

Heat a large cast iron skillet over medium heat on a grill or smoker. Cook the bacon until crisp. Remove the bacon from the pan and add the onions and cook until caramelized, about 10 minutes. Add the garlic, paprika and a small pinch of salt and cook until fragrant. Add the currants, sugar, and apple cider vinegar and cook, stirring continuously, until thickened about 10 minutes more. Remove to a bowl to cool. 

 

Clean the pan and return to grill over medium direct heat.  Divide the bison into four equal parts and roll them into loose balls. Season with salt and pepper.

 

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is super thin. Season with salt and pepper or our Salt + Pepper Three Chiles. Once you see juices pooling on the meat, flip the burger. 

 

Add brie slices to each patty and cook until it just softens. Remove from the grill. Build the burgers by topping each bun with watercress, a burger patty, and bacon currant jam. Serve with Aviation Gin Smoked Blood Orange Gin and Tonic.

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Bison Smash Burgers with Smoked Currant Bacon Jam

Author Mark & Fey
Keyword Aviation American Gin, bison
Cook Time 30 minutes

Ingredients

For the smoked currant bacon jam

  • 8 slices thick cut bacon
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 2 teaspoons ancho chile
  • 1/2 cup dried black currants
  • 1/2 cup maple sugar
  • cup apple cider vinegar

For the burgers

  • 1 pound ground bison
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Oil for the pan
  • 6 ounces brie cheese cut in 16 slices
  • 1 cup watercress
  • 4 potato hamburger buns

Instructions

  • Heat a large cast iron skillet over medium heat on a grill or smoker. Cook the bacon until crisp. Remove the bacon from the pan and add the onions and cook until caramelized, about 10 minutes. Add the garlic, paprika and a small pinch of salt and cook until fragrant. Add the currants, sugar, and apple cider vinegar and cook, stirring continuously, until thickened about 10 minutes more. Remove to a bowl to cool. 
  • Clean the pan and return to grill over medium direct heat.  Divide the bison into four equal parts and roll them into loose balls. Season with salt and pepper.
  • Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is super thin. Season with salt and pepper or our Salt + Pepper Three Chiles. Once you see juices pooling on the meat, flip the burger. 
  • Add brie slices to each patty and cook until it just softens. Remove from the grill. Build the burgers by topping each bun with watercress, a burger patty, and bacon currant jam. Serve with Aviation Gin Smoked Blood Orange Gin and Tonic.

Smoked Blood Orange Aviation and Tonic (G&T)

Cook Time 30 Minutes

Makes 2 servings

For the smoked currant bacon jam

  • 8 slices thick cut bacon
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ancho chile
  • 1/2 cup dried black currants
  • 1/2 cup maple sugar
  • ⅓ cup apple cider vinegar

For the burgers

  • 1 pound ground bison
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Oil, for the pan
  • 6 ounces brie cheese, cut in 16 slices
  • 1 cup watercress
  • 4 potato hamburger buns

Heat a large cast iron skillet over medium heat on a grill or smoker. Cook the bacon until crisp. Remove the bacon from the pan and add the onions and cook until caramelized, about 10 minutes. Add the garlic, paprika and a small pinch of salt and cook until fragrant. Add the currants, sugar, and apple cider vinegar and cook, stirring continuously, until thickened about 10 minutes more. Remove to a bowl to cool. 

 

Clean the pan and return to grill over medium direct heat.  Divide the bison into four equal parts and roll them into loose balls. Season with salt and pepper.

 

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is super thin. Season with salt and pepper or our Salt + Pepper Three Chiles. Once you see juices pooling on the meat, flip the burger. 

 

Add brie slices to each patty and cook until it just softens. Remove from the grill. Build the burgers by topping each bun with watercress, a burger patty, and bacon currant jam. Serve with Aviation Gin Smoked Blood Orange Gin and Tonic.

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Smoked Blood Orange Aviation and Tonic (G&T)

Author Mark & Fey
Keyword Aviation American Gin, cocktail
Cook Time 10 minutes

Ingredients

  • 1 rosemary sprig
  • Ice
  • 1.25 ounces Aviation American Gin
  • 1/2 oz smoked blood orange syrup
  • 2 ounces tonic water

Instructions

  • To prepare the drink, char the rosemary sprig and place under an inverted rocks glass.  Turn over when ready and fill the glass with ice.  Add the gin and blood orange syrup to the glass.  Top off with tonic water and orange garnish. Serve with our Bison Smash Burger. 

Smoked Salmon Breakfast Sliders

Cook Time 30 Minutes

Makes 2 servings

For the smoked currant bacon jam

  • 8 slices thick cut bacon
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ancho chile
  • 1/2 cup dried black currants
  • 1/2 cup maple sugar
  • ⅓ cup apple cider vinegar

For the burgers

  • 1 pound ground bison
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Oil, for the pan
  • 6 ounces brie cheese, cut in 16 slices
  • 1 cup watercress
  • 4 potato hamburger buns

Heat a large cast iron skillet over medium heat on a grill or smoker. Cook the bacon until crisp. Remove the bacon from the pan and add the onions and cook until caramelized, about 10 minutes. Add the garlic, paprika and a small pinch of salt and cook until fragrant. Add the currants, sugar, and apple cider vinegar and cook, stirring continuously, until thickened about 10 minutes more. Remove to a bowl to cool. 

 

Clean the pan and return to grill over medium direct heat.  Divide the bison into four equal parts and roll them into loose balls. Season with salt and pepper.

 

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is super thin. Season with salt and pepper or our Salt + Pepper Three Chiles. Once you see juices pooling on the meat, flip the burger. 

 

Add brie slices to each patty and cook until it just softens. Remove from the grill. Build the burgers by topping each bun with watercress, a burger patty, and bacon currant jam. Serve with Aviation Gin Smoked Blood Orange Gin and Tonic.

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Smoked Salmon Breakfast Sliders with ancho chili hollandaise

Author Mark & Fey
Course Appetizer, Breakfast, Tailgate
Keyword Aviation American Gin, Seafood, sliders, smoked salmon
Cook Time 20 minutes

Ingredients

For the ancho hollandaise

  • 6 large egg yolks
  • 2 teaspoons fresh lemon juice
  • 1 cup salted butter melted and cooled
  • 1 tablespoon adobo sauce from 1 can of chipotle in adobo
  • 1 teaspoon ancho chile powder
  • Kosher salt for seasoning

For the sliders

  • 2 tablespoons olive oil
  • 12 quail eggs
  • 24 ounces cold smoked salmon
  • 12 Hawaiian rolls
  • 2 cups watercress

Instructions

  • Make the hollandaise by whisking together the egg yolks and lemon juice. Stream in the melted butter, whisking continuously until the hollandaise is thickened. Add the adobo sauce and chile powder and season with kosher salt. Set aside. 
  • In a nonstick skillet, heat the olive over medium heat. Carefully crack in the quail eggs one at a time. Season with kosher salt and cook until crispy, about 3 minutes. 
  • Toast the Hawaiian rolls and build the sandwiches. Each roll gets a pinch of watercress, a few slices of salmon, a quail egg, some hollandaise, and fresh chives.  Serve with our Aviation Gin Sunrise. 

Aviation Sunrise

Cook Time 30 Minutes

Makes 2 servings

For the smoked currant bacon jam

  • 8 slices thick cut bacon
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ancho chile
  • 1/2 cup dried black currants
  • 1/2 cup maple sugar
  • ⅓ cup apple cider vinegar

For the burgers

  • 1 pound ground bison
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Oil, for the pan
  • 6 ounces brie cheese, cut in 16 slices
  • 1 cup watercress
  • 4 potato hamburger buns

Heat a large cast iron skillet over medium heat on a grill or smoker. Cook the bacon until crisp. Remove the bacon from the pan and add the onions and cook until caramelized, about 10 minutes. Add the garlic, paprika and a small pinch of salt and cook until fragrant. Add the currants, sugar, and apple cider vinegar and cook, stirring continuously, until thickened about 10 minutes more. Remove to a bowl to cool. 

 

Clean the pan and return to grill over medium direct heat.  Divide the bison into four equal parts and roll them into loose balls. Season with salt and pepper.

 

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is super thin. Season with salt and pepper or our Salt + Pepper Three Chiles. Once you see juices pooling on the meat, flip the burger. 

 

Add brie slices to each patty and cook until it just softens. Remove from the grill. Build the burgers by topping each bun with watercress, a burger patty, and bacon currant jam. Serve with Aviation Gin Smoked Blood Orange Gin and Tonic.

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Aviation Sunrise

Author Mark & Fey
Course cocktails, Drinks
Keyword Aviation American Gin, cocktails

Ingredients

  • 1.25 ounces Aviation American Gin
  • 1 ounce Italian aperitif
  • 3 ounces tonic water
  • Orange slice for garnish
  • Ice

Instructions

  • Fill a shaker with ice. Add the gin, Italian aperitif to the shaker. Shake well to combine. Strain the mixture into a rocks glass filled with ice. Top with tonic  Garnish with an orange slice and serve with our Smoked Salmon Breakfast Sliders 

Grilled Boysenberry BBQ Wings

Cook Time 30 Minutes

Makes 2 servings

For the smoked currant bacon jam

  • 8 slices thick cut bacon
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ancho chile
  • 1/2 cup dried black currants
  • 1/2 cup maple sugar
  • ⅓ cup apple cider vinegar

For the burgers

  • 1 pound ground bison
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Oil, for the pan
  • 6 ounces brie cheese, cut in 16 slices
  • 1 cup watercress
  • 4 potato hamburger buns

Heat a large cast iron skillet over medium heat on a grill or smoker. Cook the bacon until crisp. Remove the bacon from the pan and add the onions and cook until caramelized, about 10 minutes. Add the garlic, paprika and a small pinch of salt and cook until fragrant. Add the currants, sugar, and apple cider vinegar and cook, stirring continuously, until thickened about 10 minutes more. Remove to a bowl to cool. 

 

Clean the pan and return to grill over medium direct heat.  Divide the bison into four equal parts and roll them into loose balls. Season with salt and pepper.

 

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is super thin. Season with salt and pepper or our Salt + Pepper Three Chiles. Once you see juices pooling on the meat, flip the burger. 

 

Add brie slices to each patty and cook until it just softens. Remove from the grill. Build the burgers by topping each bun with watercress, a burger patty, and bacon currant jam. Serve with Aviation Gin Smoked Blood Orange Gin and Tonic.

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Grilled Boysenberry BBQ Wings

Author Mark & Fey
Course Appetizer, Tailgate
Keyword Aviation American Gin, chicken wings

Ingredients

  • 3 pounds chicken wings split into flats and drumettes
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Garlic powder for seasoning
  • 1 cup boysenberry jam
  • ½ cup apple cider vinegar
  • ½ cup fresh boysenberries or blackberries
  • 1 tablespoon grated fresh ginger
  • ½ cup ketchup
  • 2 tablespoons molasses
  • 2 tablespoons maple sugar
  • ½ teaspoon chili flakes
  • ½ teaspoon chili flakes
  • ½ teaspoon ground chile powder

Instructions

  • A day before you plan to eat them, generously season the wings on both sides with kosher salt, garlic powder, and black pepper. Spread the wings out on a drying rack set inside a rimmed baking sheet. Refrigerate the wings overnight. 
  • Set a grill for a medium indirect heat, about 375º F. Grill the wings directly on the grates until they reach 155 F, roughly 25 minutes. Meanwhile, make the boysenberry sauce. 
  • Combine the boysenberry jam, fresh blackberries, grated fresh ginger, vinegar and a pinch of salt in a medium saucepan over medium heat and cook until the fresh berries burst and it starts to thicken, about 5 minutes. Add the ketchup, molasses, sugar, chili flakes and ground chile powder. Season with more salt and black pepper and cook for an additional 5 minutes, or until thickened. 
  • Remove the wings from the grill to a large bowl and toss with half of the sauce. Set the grill to medium-high heat, about 450 F. Return the wings to the grill over direct heat. Your goal is a good char, about 2 minutes per side. Be careful, these can go from charred to burned quickly.
  • Serve the wings hot with additional boysenberry sauce for dipping and our Aviation Gin Mule. 

Black Cherry Aviation Mule

Cook Time 30 Minutes

Makes 2 servings

For the smoked currant bacon jam

  • 8 slices thick cut bacon
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ancho chile
  • 1/2 cup dried black currants
  • 1/2 cup maple sugar
  • ⅓ cup apple cider vinegar

For the burgers

  • 1 pound ground bison
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Oil, for the pan
  • 6 ounces brie cheese, cut in 16 slices
  • 1 cup watercress
  • 4 potato hamburger buns

Heat a large cast iron skillet over medium heat on a grill or smoker. Cook the bacon until crisp. Remove the bacon from the pan and add the onions and cook until caramelized, about 10 minutes. Add the garlic, paprika and a small pinch of salt and cook until fragrant. Add the currants, sugar, and apple cider vinegar and cook, stirring continuously, until thickened about 10 minutes more. Remove to a bowl to cool. 

 

Clean the pan and return to grill over medium direct heat.  Divide the bison into four equal parts and roll them into loose balls. Season with salt and pepper.

 

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is super thin. Season with salt and pepper or our Salt + Pepper Three Chiles. Once you see juices pooling on the meat, flip the burger. 

 

Add brie slices to each patty and cook until it just softens. Remove from the grill. Build the burgers by topping each bun with watercress, a burger patty, and bacon currant jam. Serve with Aviation Gin Smoked Blood Orange Gin and Tonic.

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Black Cherry Aviation Mule

Author Mark & Fey
Course Drink
Keyword Aviation American Gin, cocktails

Ingredients

  • 2 ounces Aviation American Gin
  • 1/2 ounce black cherry simple syrup
  • 1/2 ounce fresh lime juice
  • 3 ounces ginger beer
  • Black cherries for garnish
  • Ice

Instructions

  • Fill a copper mug or tall glass with ice. Add the Gin, black cherry simple syrup, and lime juice to the mug. Stir well to combine. Top with the ginger beer. Garnish with a few black cherries. Serve with our Grilled Boysenberry BBQ Wings.
  • To make the black cherry simple syrup, combine 1 cup of sugar, 1 cup of water, and 1 cup of pitted black cherries in a small saucepan. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally. Strain the syrup through a fine-mesh sieve, discarding the solids. Let the syrup cool before using.

Aviation Gin Blood Orange Negroni

Cook Time 30 Minutes

Makes 2 servings

For the smoked currant bacon jam

  • 8 slices thick cut bacon
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ancho chile
  • 1/2 cup dried black currants
  • 1/2 cup maple sugar
  • ⅓ cup apple cider vinegar

For the burgers

  • 1 pound ground bison
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Oil, for the pan
  • 6 ounces brie cheese, cut in 16 slices
  • 1 cup watercress
  • 4 potato hamburger buns

Heat a large cast iron skillet over medium heat on a grill or smoker. Cook the bacon until crisp. Remove the bacon from the pan and add the onions and cook until caramelized, about 10 minutes. Add the garlic, paprika and a small pinch of salt and cook until fragrant. Add the currants, sugar, and apple cider vinegar and cook, stirring continuously, until thickened about 10 minutes more. Remove to a bowl to cool. 

 

Clean the pan and return to grill over medium direct heat.  Divide the bison into four equal parts and roll them into loose balls. Season with salt and pepper.

 

Lightly oil the pan and place the burgers on the pan. Once juices start to pool at the bottom of the burger use a smash burger press or large metal spatula to smash the burger until it is super thin. Season with salt and pepper or our Salt + Pepper Three Chiles. Once you see juices pooling on the meat, flip the burger. 

 

Add brie slices to each patty and cook until it just softens. Remove from the grill. Build the burgers by topping each bun with watercress, a burger patty, and bacon currant jam. Serve with Aviation Gin Smoked Blood Orange Gin and Tonic.

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Aviation Gin Blood Orange Negroni

Author Mark & Fey
Course cocktails
Keyword Aviation American Gin, cocktail
Cook Time 10 minutes

Ingredients

  • 1 ounce Aviation American Gin
  • 1 ounce sweet vermouth
  • 1 ounce orange liqueur
  • 1/2 ounce blood orange syrup
  • Charred orange peel for garnish
  • Ice

Instructions

  • Fill a mixing glass with ice. Add the gin, sweet vermouth, orange liqueur, and blood orange syrup to the mixing glass. Stir well to combine. Strain the mixture into a rocks glass filled with ice. Garnish with charred orange peel. Serve with Elk Chili in Bread Boats with Gremolata.