Use pears that are ripe enough to be fragrant, but still firm.
Prepare a charcoal grill for two-zone cooking and build a medium-hot fire. Clean and oil the grates.
Combine butter, honey, bourbon, and a pinch of salt in a 12-inch cast-iron skillet and cook, stirring, over medium-high heat until the mixture comes to a lively simmer. Remove from heat and set aside to cool slightly.
Halve and core the pears, keeping stem intact, and dip cut-side down in butter-bourbon mixture. Grill pears cut-side down until nice grill marks appear, and then use a spatula or tongs to transfer to a serving platter. Place skillet of bourbon glaze directly on hot grates. When the mixture returns to a simmer, cook, stirring, until slightly reduced. Drizzle warm pears with glaze and serve on a platter or board with blue cheese and grilled bread.