Barbecue is more than just a cooking method; it’s a tradition deeply rooted in African American culture, a symbol of community, and a celebration of flavors that have been perfected over generations. Black Chefs and Pitmasters have long been at the forefront of barbecue, blending traditional techniques with innovative approaches to create mouthwatering dishes that tell an impressive story of heritage and resilience.
Today, we honor the legacy of Black chefs in the barbecue tradition by featuring seven awesome barbecue recipes that incorporate Black-owned products, alongside seven cocktail recipes using spirits from Black-owned brands. These pairings not only celebrate culinary excellence but also encourage you to explore and support Black entrepreneurs in the food and beverage industry. We also feature 3 more brands that can help you make sure your guests all have a good time at your cookout by making it easier for you to make the best mixed drinks. One even doubles as a mocktail for those who choose not to partake in spirits.
As you fire up the grill, we invite you to think beyond the usual fare. Consider how a carefully crafted cocktail can elevate your barbecue experience, complementing the smoky, savory flavors with refreshing, bold notes. From the spiced margarita to the coconut mojito, each drink is designed to enhance the complexity of your barbecue dishes, creating a symphony of tastes that will delight your palate and impress your guests.
To make it easy, click the links to get the exact brands we suggest using, but if you want to see what other options there are, make sure you check out the rest of our directory. You will also be able to find more ideas for your cookouts and kickbacks like games and beverages for your cooler.
Tequila Sunrise
Pair with Grilled Veggie Kabobs
A Tequila Sunrise is the perfect cocktail to complement your barbecue spread, especially when paired with sizzling chicken or beef fajitas. This vibrant drink, with its beautiful gradient of tequila, orange juice, and grenadine, mirrors the rich, layered flavors of well-seasoned fajitas. Just as the cocktail pays homage to the sunrises over Mexico, a nation with deep-rooted traditions and culinary excellence, the fajitas bring a taste of Mexico to your cookout.
T-Capri Tequila Sunrise:
- 2 ounces T-Capri blanco tequila
- 4 ounces orange juice, freshly squeezed
- 1/4 ounce grenadine
- Garnish: orange slice
- Garnish: cherry
- Add the tequila and then the orange juice to a chilled glass filled with ice.
- Top with the grenadine, which will sink to the bottom of the glass, creating a layered effect.
- Garnish with an orange slice and a cherry.
Naija Grille Veggie Skewers
Ingredients:
- 8 metal or wooden skewers
- 1 whole pineapple cut into chunks
- 1 Zucchini cut into 1 inch chunks
- 12 cherry tomatoes
- 1 Red Bell Pepper cut into chunks
- 1 Red Onion, cut into chunks
- 1 medium yellow squash cut into 1 inch chunks
- 1/2 pound medium mushrooms
- 4 Tbsp. Olive Oil
- Naija Grille Spice Mix
- Soak Wooden skewers in warm water for 20 minutes
- Mix Cut vegetables (and pineapple) with olive oil and Naija Grille Spice Mix to taste.
- Put Vegetables on skewers , making sure to mix all varieties on each skewer.
- Place over medium coals and cook until tender, turning regularly to prevent burning, 10-15 minutes.
- Remove from heat and serve
Black Leaf Vodka Spiked Lemonade
Pair with Bludo's Pulled Pork
A refreshing Spiked Lemonade with Vodka is the perfect companion for your barbecue, especially when paired with savory pulled pork. This individual cocktail features the bright tang of fresh lemon juice, balanced with the smooth kick of vodka, and a splash of ginger ale for a touch of fizz. The sweetness from the sugar syrup complements the rich, smoky flavors of the pulled pork, making every bite and sip a delightful experience. Garnished with a mint leaf, this drink adds a crisp, refreshing note that enhances the overall enjoyment of your barbecue spread.
Blackleaf Organic Vodka Spiked Lemonade:
- 2 ounces Blackleaf Organic Vodka
- 2 Ounces Simple Syrup
- 1 Large Lemon (3 ounces of lemon Juice)
- 1/2 cup Ginger Ale
- Garnish: mint leaf
- Garnish: Lemon wheel
- Combine Lemon Juice, Vodka, and Simple Syrup and stir to combine.
- Pour into a glass with ice
- Pour Ginger Ale and stir gently
- Garnish with Mint Leaf or Lemon Wheel
Ingredients:
- One 8-10 lb. Pork Shoulder
- Yellow Mustard
- 1 1/4 cups Bludso’s Pork Rub
- Hickory, pecan, apple wood
Instructions:
- Dry pork shoulder.
- Spread a thin layer of yellow mustard all over.
- Sprinkle a heavy layer of Rub and pat it gently so that it sticks
- Apply a second layer of Budso’s Pork Rub and pat it in.
- Add your shoulder, fat side up to a smoker that is heated to 255°
- Smoke for 5-6 hours until there is good color on the shoulder then wrap with paper and continue smoking for 3-6 more hours depending on the actual size and temperature management.
Kentucky Mule
Pair with BBQ Spare Ribs
A Kentucky Mule is a refreshing twist on the classic Moscow Mule, featuring the bold flavor of bourbon paired with zesty ginger beer and a splash of lime. This invigorating cocktail is the ideal companion for smoky, tender pork spare ribs fresh off the barbecue. The robust, caramel notes of the bourbon harmonize beautifully with the savory, slow-cooked richness of the ribs. Just as the Kentucky Mule reflects the spirit and tradition of Southern hospitality and craftsmanship, the pork spare ribs pay homage to the timeless art of barbecue.
Fresh Bourbon Kentucky Mule:
- 2 ounces Fresh Bourbon
- 1/2 ounce fresh lime juice
- 4 Ounces Ginger Beer
- Garnish: Mint Sprig
- Garnish: Lime Wedge
- Crushed Ice
- Fill a Glass or Copper Mug with crushed ice
- Add bourbon and lime juice
- Top with Ginger Beer and stir gently.
- Garnish with Lime wheel and mint.
Bould Ass Grilled Spare Ribs
Ingredients:
- 3 Slabs St. Louis Style Ribs
- Bould Ass Seasoning Co. Rib Rub
- aluminum foil
- 3 Cups of Barbecue Sauce
- 6 Slices of White Bread
- Heat Grill or smoker to 300° with charcoal and Hickory Wood.
- Remove membrane from ribs and rub generously with rub.
- Place ribs on the grill, bone side down, 1.5-2 hours until they reach internal temp of 165°.
- Remove and wrap in foil and return to the grill for another Hour to 1.5 hours until a temp. of 195° or tender.
- Remove from foil and add sauce to the top and return to grill over heat and let sauce caramelize if you choose.
- Remove from heat and let rest for 5 minutes.
- Cut into sections and serve two ribs on a slice of white bread.
Coconut Mojito
Pair with Mango Habanero Grilled Wings
A Mojito, with its invigorating blend of fresh mint, lime, and rum, is the perfect refreshing drink to pair with citrus grilled chicken hot off the barbecue. This Cuban classic, renowned for its bright and zesty profile, beautifully complements the tangy and savory notes of the citrus-marinated chicken. Both the Mojito and the citrus grilled chicken celebrate vibrant, sun-soaked flavors that transport you to the tropical shores of the Caribbean. Together, they create a harmonious duo that highlights the Caribbean
Ten to One Coconut Mojito:
- 2 ounces Ten to One White Rum
- 3/4 Ounce Lime Juice
- 1/2 ounce Coconut Simple Syrup
- Bring 1 cup water and 1 cup sugar to a boil to dissolve. Remove from heat and add 1 cup coconut milk. Cool to room temperature. Strain and refrigerate.
- 8-12 Fresh Mint Leaves
- Club Soda
- Once cooled, combine 1/2 ounce Coconut Simple Syrup, 3/4 ounce Fresh Lime Juice, 8–12 Fresh Mint Leaves and muddle together.
- Add the rum and fill the glass with ice. Top with club soda and stir gently.
- Garnish with a big mint sprig.
Nelly’s Mango Habanero Grilled Wings
Ingredients:
- 3 lbs Chicken wings, split into flats and drums
- 2 Tsp. Kosher Salt
- 2 Tsp. Black pepper
- 2 Tbsp. Kyvan Foods Savory Chicken Seasoning
- Nelly’s Kitchen Mango Habanero Sauce
- 2 chunks Apple Smoking Wood
- Combine Salt, Pepper and Kyvan Foods Savory Chicken Seasoning.
- Put cleaned and dried wings into a resealable container and add seasoning blend. Toss or rub in and let sit 30 minutes to 1 Hour.
- Heat grill with charcoal and heat. Allow to come up to temp and add wood chunks.
- Stack coals and wood on one side of the grill and place wings on the grill for inderect heat. Cover and cook until skin is browned and crisp. Check every five minutes, adjusting wings to make sure they cook evenly, about 30 minutes.
- Brush with Nelly’s Mango Habanero Sauce and let it caramelize 5-7 minutes.
- Turn wings and put over the heat, brush the other side with sauce and cook 2-4 minutes.
- Take off the grill and serve.
Bull Young Smoked Old Fashioned
Pair with Grilled Salmon
A Smoked Old Fashioned, with its deep, smoky notes and classic bourbon base, is the ideal drink to pair with cedar plank salmon fresh from the barbecue. This sophisticated cocktail, enhanced with a hint of smokiness from charred wood, perfectly complements the rich, savory flavors of the salmon, which takes on a unique, aromatic essence from the cedar plank grilling method. Both the Smoked Old Fashioned and the cedar plank salmon pay tribute to timeless culinary techniques that elevate simple ingredients into a gourmet experience.
Bull Young Bourbon Smoked Old Fashion:
- 2 ounces Bull Young Bourbon
- 2 dashes Angostura bitters, or to taste
- 1 teaspoon simple syrup OR maple syrup
- 1 large segment orange peel
- 1 maraschino cherry
- Use a cedar plank with wood chips to create smoke and then trap the smoke into a mason jar.
- Add your bourbon to the jar and let the smoke infuse into the bourbon.
- In a decanter or large glass pitcher, add the bourbon, simple syrup, and bitters.
- Pour bourbon into a old fashioned glass filled with ice.
- Take the orange peel and swirl around the rim of the glass and then add to the drink.
- Garnish with a sprig of rosemary.
Station 1923 Plank Grilled Salmon
Ingredients:
- Cedar plank for grilling
- 1-2 6 Oz. Salmon Filets
- 1 Tbsp. Station 1923 Brown Sugar All Purpose Rub per filet
- Olive Oil
- Soak Cedar Plank for at least 1 hour in warm water.
- Heat grill to a medium high heat (about 375-400°)
- Rub salmon with olive oil
- Sprinkle 1 Tbsp. of Seasoning on each filet
- Put planks on grill over the heat until they start to crackle.
- Put salmon on planks for about 20 minutes or until it starts to flake with a fork.
- Remove from heat and serve
Recipe Adapted from Smokin’ and Grillin’ with Aaron Brown
Spiced Margarita
Pair with Citrus Grilled Shrimp
A Spiced Margarita, with its tantalizing blend of tequila, lime, and a kick of heat, is the perfect cocktail to pair with a succulent tequila lime pork loin from the barbecue. This fiery twist on the classic margarita adds a layer of complexity that beautifully enhances the vibrant, citrusy marinade of the pork loin. The bold flavors of both the Spiced Margarita and the tequila lime pork loin bring a fun and lively vibe to your barbecue.
Anteel Tequila Spiced Margarita:
- 2 ounces Anteel Reposado Tequila
- 1 Ounce Lime Juice
- 3 Jalapeno Wheels
- Garnish: Lime Wedge
- Garnish: Blue Henry Lime Rimming Salt
- Rub half of the outside of a glass with a lime wedge, dip the edge in salt to coat and set aside.
- Add the jalapeño wheels into a shaker and gently muddle.
- Add the tequila, lime juice and ice and shake until well-chilled.
- Strain into the prepared glass over fresh ice.
- Garnish with a lime wheel.
Soul Fit Grill Citrus Island Shrimp
Ingredients:
- 2 lbs. Raw peeled shrimp, deviened
- 1/2 cup of Olive Oil
- 1/2 cup Orange Juice
- 1/2 cup Lemon juice
- 2 Tbsp. Orange Zest
- 2 Tbsp. Lemon Zest
- 3 Tbsp. Minced Garlic
- 2 tsp. Soul Fit Grill Citrus Island
- 1/4 cup fresh chopped parsley
- Mix Olive Oil, Orange Juice, Lemon Juice, Zest, Garlic, Parsley and Soul Fit Grill Seasoning together in a bowl. remove 1/4 cup of marinade and save for later.
- Put Marinade in a ziploc bag or other resealable container and add shrimp. Marinate 30 minutes to an hour.
- Pre-heat grill to 250°
- Add a Cast Iron Pan or flat top to your grill on direct heat, or place shrimp on grates for indirect heat.
- Grill 5-6 minutes, turning once until done. Baste during cooking with reserved marinade.
Rum Punch
Pair with Jerk Chicken
A tropical Rum Punch is the ideal cocktail to pair with the bold, spicy flavors of jerk chicken at your barbecue. This vibrant drink, made with a blend of rum, tropical fruit juices, and a hint of lime, offers a refreshing sweetness that balances the heat of the jerk seasoning. The rich, smoky notes of the rum complement the savory, charred edges of the jerk chicken, creating a harmonious flavor profile that transports you straight to the Caribbean.
Equiano Rum Punch:
- 3 Ounces Equiano Light Rum
- 2 oz fresh orange juice
- 2 oz pineapple juice
- 1 oz fresh lime juice
- 2 tsp grenadine
- 1 splash Angostura bitters
- 1 pinch freshly grated nutmeg
- Garnish: Pineapple Wedge
- In a cocktail shaker with ice cubes, add in the rum, fruit juices, 1 teaspoon of grenadine and a pinch of grated nutmeg.
- Close the cocktail shaker and shake well for 1 minute, or until well-chilled.
- Fill a glass 3/4 full of ice cubes.
- Add the remaining 1 teaspoon of grenadine so it can sit at the bottom of the glass.
- Slowly pour in the cocktail. This creates a lovely gradient-like cocktail.
- Garnish with a pineapple wedge
Sqweb’s Smoked Jerk Chicken
Ingredients:
- 2 whole chickens (spatchcocked)
- 1/4 Cup Sqweb’s Jerk Seasoning for each chicken
- 1/4 cup Sqweb’s Jerk Sauce for each chicken
- Heat grill with charcoal and Cherry or Apple Wood Chips to 225°-250°
- Rub each chicken thoroughly with 1/4 cup of your jerk seasoning.
- Place chicken on the grill, bone side down and cover for 1-1.5 hours keeping the temp. steady.
- Take chicken and mop with sauce, flip over skin side down and mop the bone side with sauce as well.
- Cook until inside of thigh area reaches 165°.
- Flip, mop again with sauce and remove from the heat. Let rest 5 minutes before slicing.
Blue Henry isn’t a spirits brand but it is a brand that will take your cocktails and drinks to the next level whenever you are entertaining. Their rimming salts and sugars are a great way to make your drinks stand out and bring out their flavors. Combine the sugars with their dehydrated fruit garnishes and it is super easy to impress your guests with both your barbecue and bartending skills.
Sometimes everyone at your function doesn’t, or can’t drink alcohol. Mocktail Club is an easy choice to allow them to have some variety and not be stuck with just water or sodas. Mocktail Club is made from organic natural ingredients and is the brand is very intentional with making sure its cans are recyclable to take up the smallest carbon footprint possible. Also, you can use it as the base for your drink if you so like.
Preparation is the key to performance, and you can make sure your gathering is the event to be at when you get ready early. From seasoning and marinating your meats, to prepping your drinks, you don’t have to wait until the day of to get things done. Inbooze is one of the best ways to set yourself up for cocktail success. This brand of alcohol infusion kits makes it super easy to end up with fun flavors that you can have at the ready for your party goers. Order some today and take the complexity out of mixology for one day.
