Metal Cocktail Sauce of the Week, Powered by Metallica’s Blackened Whiskey: Grill ‘Em All’s Whiskey Mosh Pit BBQ Sauce


You surely already know by now, but it bears repeating: live music venues and bars are in trouble. As some of the first businesses to close when the pandemic struck in full force, venues will be some of the last to reopen, and while bars in some places are faring marginally better, it’s incredibly difficult to pay bills and keep staff employed when it’s unsafe to allow in only a fraction of your normal capacity.

Lucky for you, drinking is recession-proof. To that end, to help out some of our favorite metal venues and bars around the country and bring visibility to this important issue, MetalSucks and Metal Injection have teamed up to on Metal Cocktail of the Week, a series which features one cocktail each week concocted by one of the venue or bar’s resident hesher mixologists. What’s more, we’ve partnered with Metallica’s Blackened Whiskey to present the entire series, which will consist solely of delicious beverages you can make with the most metal whiskey of all.

We’re also giving away some fun Blackened swag! Read on to find out more.

Today’s recipe comes from the famous Los Angeles metal-themed restaurant Grill ‘Em All, whose trademark band-themed burgers and snacks are the stuff of legends (we recommend the Powerslave burger with a side of High on Fries). Grill ‘Em All doesn’t serve cocktails, so instead they’ve concocted a BBQ sauce recipe from scratch just for this series! Serve it up on a burger, sandwich or roasted vegetable of your choice for a decidedly more metal version of whatever dinner you were already planning.

Grill ‘Em All’s “Whiskey Mosh Pit BBQ”

114 oz Ketchup (1 #10 can)
1/2 cup Blackened whiskey 
1/4 cup Frank’s Red Hot
1/4 cup Worcestershire
2 tablespoons Sriracha
2 tablespoons balsamic vinegar
1/3 cup red wine vinegar
1/2 cup white wine vinegar
1-1/2 cups yellow mustard
2 tablespoons liquid smoke

1 tablespoon kosher salt
1 tablespoon pepper
2 tablespoons garlic powder
1 tablespoon paprika

Combine all ingredients in a large stockpot. Heat on low/simmer for 35-45 minutes. Watch carefully and stir to avoid burning the bottom of the pot. Slather on your dish and enjoy!

Check back next Monday for our next Metal Cocktail of the Week Powered by Metallica’s Blackened Whiskey. Also check out Elmyr’s “Master of Pickles” and Saint Vitus Bar’s “Garage Daze” cocktails from this series.

As part of our partnership with Blackened on this series, we’re giving away a Blackened drum head and a Yeti Blackened-branded cooler (pictured below), everything you need to keep your drinks cold and your grooves hot. Sign up using the form here:

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