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Trailgating: A pellet grilling and bourbon barbequing experience with Chef Edward Lee

Four distilleries.
Four stories.
All rooted in the same tradition.

Jim
Beam®
Episode 1 Jim Beam®
Buffalo
Trace®
Episode 2 Buffalo Trace®
Maker's
Mark®
Episode 3 Maker's Mark®
James E.
Pepper
Episode 4 James E. Pepper

EP.1JIM BEAM®

A Family Tradition.
Chef Lee sits down with Freddie Noe, an 8th generation distiller at Jim Beam®, to talk about how bourbon has evolved and how family traditions have influenced their business. Follow along to find a new spin on a famous Beam family recipe.

Knob Creek® Pork Chops with Mustard Sauce

Smoker: Rider DLX Prep Time: 40 mins Cook Time: 30 mins

Chef Lee's slant on a Jim Beam® family tradition: a double-cut pork chop with seared mushrooms & peppers, served with a creamy Knob Creek® bourbon mustard sauce.

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Chef Edward Lee cooking seared pork chops with a Knob Creek bourbon mustard sauce using the Oklahoma Joe's Rider DLX Pellet Grill Outside shot of Jim Beam bourbon distillery Chef Edward Lee and Freddie Noe Jr., 8th generation family distiller at Jim Beam, sitting on a porch with bourbon on barrel Come as a friend leave as family sign at the Jim Beam Distillery Jim Beam bourbon legacy is built on family and generational traditions

EP.2Buffalo Trace®

Kentucky In A Bottle.
Chef Lee takes a step back in time at Buffalo Trace® and explores the history of the state of Kentucky and how the land & the seasons impact the distilling process. With that as his inspiration, he creates a dish that’s quintessential Kentucky.

Buffalo Trace® Peach Glazed Beef Short Rib

Smoker: Rider DLX Prep Time: 30 mins Cook Time: 10 hours 30 mins

If you could put Kentucky on a plate, this is how you'd do it. Chef Lee’s 10-hr. smoked beef short ribs bring a hearty, smoky flavor made even more delicious by a sweet and savory bourbon peach glaze.

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Chef Edward Lee using the Oklahoma Joe's Rider DLX Pellet Grill to make smoked short rib with Buffalo Trace bourbon peach glaze Buffalo Trace Distillery view of outside brick building with bourbon aging in barrels in windows Bourbon barrels in Buffalo Trace Distillery Oklahoma Joe's Trailgating sticker on wall in Buffalo Trace Distillery Buffalo Trace Distillery piping outside

EP.3Maker's Mark®

A Community Of Craftsmen.
Chef Lee travels to Maker’s Mark® where a dedication to not only craft but the people that practice it, has built a community like no other. Keeping with that theme of community, Chef Lee creates one of his most communal dishes: chicken wings.

Maker's Mark® Smoked Wings With White Sauce

Smoker: Rider DLX Prep Time: 15 mins Cook Time: 45 mins to 1 hour

Nothing makes you feel more like a community than sharing a big plate of wings. Drenched in an Alabama white sauce, these Maker’s Mark® smoked soy ginger wings give you an unforgettable combo of smoke, sweetness and acidity.

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Chef Edward Lee smoking chicken wings in the Oklahoma Joe's® Rider DLX Pellet Grill Pictures of Bill Sr. and Margie Samuels, founders of Marker's Mark bourbon. Bourbon barrels in Maker's Mark Distillery Maker's Mark sign outside the distillery Outside shot of the Maker's Mark Distillery building

EP.4James E. Pepper

Worth The While.
Chef Lee shines a light on the untold story of Ella Pepper and her husband Col. James E. Pepper, and how time & effort are the key ingredients in both bourbon and in cooking. There’s no better example of this than Chef Lee’s smoked chicken fried rice.

James E. Pepper Chicken Fried Rice

Smoker: Rider DLX Prep Time: 50 mins Cook Time: 1 hour 25 mins

A classic dish with a modern twist. Featuring chicken two ways and seasoned generously stuffed with garlic, miso and country ham, this fried rice feast is the perfect blend of salty, smoky and umami flavor.

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Chef Edward Lee cooking smoked chicken fried rice using the Oklahoma Joe's® Rider DLX Pellet Grill in front of the Old Pepper Distillery Inside shot of the Old Pepper Distillery with a ledge of bourbon bottles Grave of James E. Pepper, aka Colonel Pepper, the founder of the Old Pepper Distillery Bottleneck of Old Pepper rye whiskey Outside shot of the Old Pepper Distillery
Scenic photograph of the Oklahoma Joe's® Rider DLX Pellet Grill surrounded by rustic barrels and wooden crates.

The Grill Rider DLX Pellet Grill

The Oklahoma Joe's® Rider DLX Pellet Grill goes big on all the right details for unmatched versatility and the rich wood-fired flavor Oklahoma Joe's® is known for. It has two distinct cooking guidance features, a massive temperature range of 175°-650+°F and an impressive 1,200+ square inches of cooking space.

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Chef Edward Lee drizzling sauce from a spoon onto a plate of chicken wings.

The Host Edward Lee

Edward Lee is a chef, author, tv personality and a proud BBQ and bourbon enthusiast. A craftsman to his core, Chef Lee believes that in order to innovate, you first need to master the basics and pay respect to tradition.

His foundation, The Lee Initiative, is currently helping craftsmen across the country by hosting relief centers, providing food and supplies to restaurant workers affected by the COVID-19 pandemic, and helping reset the supply chain between farmers and restaurants across the nation.

Get Involved
The cover for Caleb Caudle's album titled 'Better Hurry Up' depicting the artist seated in a chair while wearing a hat and sunglasses.

The Music Caleb Caudle

Recorded at Johnny Cash's cabin in Hendersonville, TN, Caudle's album is the perfect musical companion for Trailgating. His newest record, "Better Hurry Up," combines his Americana sounds with smoky vocals and vintage roots for the perfect road trip playlist.

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Another Round?
Check out our Better with Bourbon series with Chef Edward Lee.