• Grilled Bourbon Hot Smoked Sliced Steak

    Makes 6-8 servings


    2 pounds top sirloin, 2 inches thick

    1/4 cup orange juice

    8 cloves garlic, chopped

    2 Tablespoons Balsamic Vinegar

    1 Tablespoon olive oil

    1 teaspoon each paprika, basil, oregano, thyme, black pepper

    2 teaspoons hot sauce


    Place orange juice, garlic, vinegar, olive oil, paprika, basil, oregano, thyme, black pepper and hot sauce in bowl and blend well.

    Pour blended marinade over beef and marinate 24-48 hours in refrigerator.

    Preheat grill to high heat.

    Remove meat from marinade, dry off with paper towels and grill on high heat for two minutes on each side.

    Lower heat and allow to cook slowly to desired doneness. Remove from grill and allow meat to rest 5 minutes before slicing. Slice meat thinly against the grain.

    Serve Sliced London Broil topped with George Hirsch's Bourbon Sauce.

    Bourbon Sauce


    1 cup Dijon Mustard

    1 cup steak sauce

    1 cup bourbon

    1 cup honey

    1 cup ketchup

    1 Tablespoon orange zests

    Juice of one lemon

    Juice of one orange


    In a small saucepan, combine all of the ingredients; simmer gently for 4-5 minutes. Serve with ribs, steak, or grilled meats.

    George Hirsch's Chive Crusted Grilled Potatoes

    10 servings


    3 pounds Fingerling or Small Yukon potatoes, leave skin on & scrub potatoes then dry

    1/4 cup olive oil

    6 cloves fresh garlic, chopped fine

    1/4 cup fresh chives, chopped fine

    Sea salt and fresh ground black pepper to taste


    Pre heat grill to medium high temperature.

    Drizzle olive oil and rub over potatoes. Top with fresh chopped garlic, sea salt and fresh ground black pepper.