PGSmoker's Best Damn Sauce Ever (BDSE)

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What does the MM add to the flavor and is there a non alcoholic substitute? As a preacher it just doesn't look right me coming out of a liquor store!
Well bogey...when I first made the sauce I didn't put any booze in it.  The sauce was good but I thought it just needed another layer of flavor - so I tried different juices and even a little wine in place of some of the water.  I finally pulled an old bottle out of the pantry from way in the back...a gift from an old employee - Makers Mark.  I had to play with it to get it right but it made a big difference to me, it just took the flavor to another level.  

I hear you on the preacher thing, and Dutch too (below).  I am a deacon myself and the liquor store is definitely not one of the places you want members of the church to see you, but then again, it is my business not theirs.  

Truth is, I've had my brother-in-law pick it up for me when I need more.  Not to say I don't sip a little, it's awful good sippin' whiskey, but 95% of it goes into my sauce...I make a lot of sauce.

You can always just add water in place of the whiskey, it's still good, just not as good.
bogey, I hear ya. Being a minister folks expect us to hold ourselves to a higher standard. But hey, we're human too.

Several years ago I got ready to make my chocolate fudge pecan pie for the holidays and ran out of my stash of whiskey. Grabbed my coat and off to the liquor store. While in the check out line, one of the neighbor ladies saw me and came up to me to "offer" me her opinion. When I went to reply to her "Wadder you doin' here" comment, I couldn't speak.  I'd been talking fine all morning and suddenly I had no voice. When she realized that I was trying to talk and nothing was coming forth, she quickly apologized and parted with"hope that your medicinal whiskey brings your voice back-looking forward to Sunday's sermon".  You can immagine the the Big Boss and I talked a little longer that night.

Cheers!
Love it Dutch...never a wrong reason to talk to the Big Guy.

Bill
 
Made a double batch last night because my inventory was down to one jar!


Gonna need to do another batch today - before the Makers Mark "evaporates" 
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LOL,  Makers Mark does have a way of evaporating.   I shot for the sauce, 2 shots for me.........

Looks awesome!   I have got to get around to making some.   It was sausage this weekend.
 
PG,

Wanted to thank you for your recipes.  I tried the Bill's BDSE sauce and it was a hit with my friends.  One comment was that it very much like a plum sauce.  I also put a side dish of the sauce on the table to add.  I've got a smidgen left for my wife to try.  I have to confess that I didn't use Maker's Mark. I used Jim Beam instead.  But as I was staring at the bottle of Maker's I decided to make myself a "Perfect Manhattan" instead, which led to my use of the Jim Beam.  I couldn't bear to not enjoy the pure flavor of the Makers.  Anyway I hope to try your other recipes some time.

Aloha,

Pat
 
PG,

Wanted to thank you for your recipes.  I tried the Bill's BDSE sauce and it was a hit with my friends.  One comment was that it very much like a plum sauce.  I also put a side dish of the sauce on the table to add.  I've got a smidgen left for my wife to try.  I have to confess that I didn't use Maker's Mark. I used Jim Beam instead.  But as I was staring at the bottle of Maker's I decided to make myself a "Perfect Manhattan" instead, which led to my use of the Jim Beam.  I couldn't bear to not enjoy the pure flavor of the Makers.  Anyway I hope to try your other recipes some time.

Aloha,

Pat
Glad you liked the sauce PM...I hear ya on the MM, but I just can't make myself use something in my sauce that I wouldn't drink...and I don't drink Jim Beam  
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  I didn't know until recently that Makers Mark was made by the Beam company.
Looks like a great recipe, will have to try it out this weekend.
I like it, as do many others!  Be sure to let me know what you think if you get a chance to try it.

Bill
 
PG:

I hear ya on the JB, but my wife who was a professional caterer in another life always gets on my case about using premium liquor in sauces.  As she claims you lose all of the nuance and texture of the premium brand when its covered up by all the other ingredients and therefore is a waste of good liquor.  I guess it would be like putting a really fine wine in a tomato sauce.  But to each his own!  I think I knew that JB owned MM, but always hope that MM manages to maintain their own processes.  A friend who introduced me to MM years ago referred to it as "mother's milk."  She was right!

Regardless, my wife also gave the thumbs up on your BBQ sauce.  So I am going to make a larger batch for the next go round.  Onward and upward to new culinary heights!

Pat
 
PG:

I hear ya on the JB, but my wife who was a professional caterer in another life always gets on my case about using premium liquor in sauces.  As she claims you lose all of the nuance and texture of the premium brand when its covered up by all the other ingredients and therefore is a waste of good liquor.  I guess it would be like putting a really fine wine in a tomato sauce.  But to each his own!  I think I knew that JB owned MM, but always hope that MM manages to maintain their own processes.  A friend who introduced me to MM years ago referred to it as "mother's milk."  She was right!

Regardless, my wife also gave the thumbs up on your BBQ sauce.  So I am going to make a larger batch for the next go round.  Onward and upward to new culinary heights!

Pat
Thanks Pat that is awesome.  I also do some professional catering!!!  It's a lot of fun, especially for a BBQ guy.  No offense to the little lady but every professional chef you meet will tell you the same thing I did.  If you won't drink it don't put it in sauce.  And anyway, let's face it, Makers Mark as good as it is, is not Pappy Van Winkle!  LOL 
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MM is about $40 for a fifth and Pappy is $100.  'Course, if you like the BDSE with JB, more power to you!  That is the great thing about recipes!!  Just take it and make it the way you like it and it becomes your own!

Bill
 
I have yet to actually see a bottle of Pappy's around here, but now I am on the hunt.  I bow to your superior knowledge and taste buds!!

Pat
 
Thanks Pat that is awesome.  I also do some professional catering!!!  It's a lot of fun, especially for a BBQ guy.  No offense to the little lady but every professional chef you meet will tell you the same thing I did.  If you won't drink it don't put it in sauce.  And anyway, let's face it, Makers Mark as good as it is, is not Pappy Van Winkle!  LOL 
biggrin.gif


MM is about $40 for a fifth and Pappy is $100.  'Course, if you like the BDSE with JB, more power to you!  That is the great thing about recipes!!  Just take it and make it the way you like it and it becomes your own!

Bill
The first time I made your BDSE, I had trouble using MM, so I substituted.  The more I read your discussion, and think about it, it comes down to this:  To make a world-class recipe, you must use world-class ingredients.  Just like the lemon juice.  You stress to use fresh, not juice from a bottle.  Using premium ingredients yields that "wow" factor.

Just my .02.  I am just as cheap as the next guy, probably cheaper! (Ask my wife).  But I do recognize that the lemon zest really made this sauce pop, and I'm sure the MM is much the same.  Sets this recipe apart.

Thanks again, Bill, for sharing and inspiring.
 
I have yet to actually see a bottle of Pappy's around here, but now I am on the hunt.  I bow to your superior knowledge and taste buds!!

Pat
The first time I made your BDSE, I had trouble using MM, so I substituted.  The more I read your discussion, and think about it, it comes down to this:  To make a world-class recipe, you must use world-class ingredients.  Just like the lemon juice.  You stress to use fresh, not juice from a bottle.  Using premium ingredients yields that "wow" factor.

Just my .02.  I am just as cheap as the next guy, probably cheaper! (Ask my wife).  But I do recognize that the lemon zest really made this sauce pop, and I'm sure the MM is much the same.  Sets this recipe apart.

Thanks again, Bill, for sharing and inspiring.
Wow!  Thank you guys!  You got me blushing here!  LOL...

And again, my pleasure.  I'm just glad someone else enjoys it as much as we do.

And Pat...call me when you get the Pappy and I'll help ya with it    
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Bill
 
Bill:

Ok now I am also on the hunt to try some other really good bourbons.  Just thinking about tasting a new sipping bourbon with a little BBQ has me planning a long bike ride to get in shape to stave off the anticipated waist expansion.  Oh and BTW to top it off a light smoke with some tasty cigar from an unnamed tropical country that I've just been gifted.  Can't wait!!.  I'll let you know if I ever find the Pappy's!!!!

Pat
 
Sounds good to me Pat!  Darn shame you're on the left coast or I'd join you gladly.

We'll have to make it virtual!  LOL.
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I'll be damned everyone in the state must of caught wind of this recipe I've been to 2 liquor stores and neither had any Makers Mark. Off to the 3rd.
 
There is actually a Makers Mark shortage according to the Beam company.  So much so that they have started cutting it to keep up with demand, not enough to tell the difference though.

Good luck on #3!
 
There is actually a Makers Mark shortage according to the Beam company.  So much so that they have started cutting it to keep up with demand, not enough to tell the difference though.

Good luck on #3!
Great!! Where is Tim & Tickle when ya need them.
 
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