Barbecue and Bourbon: The Confluence of Charred Oak and Smoked Foods: Chef Chris Williams

When Chris Williams took over Four Pegs restaurant and bar in Louisville, Ky., he upped its simple pub food to elevated barbecue-centric creations covering lunch, brunch and dinner. On Four Pegs’ bar is a broad range of American whiskies that play well with ingredients in Williams’ pantry and match nicely with his dishes. His curated pairing for the KBF includes: Baby back ribs with bacon jam, paired with a neat pour of Michter’s US1 Bourbon Whiskey Flash-fried and spiced smoke pork belly with…