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Bourbon Bacon BBQ Sauce

post #1 of 5
Thread Starter 

Need some opinions on my sauce who ain't family!!! Here is my recipe if any of you kind folks would like to give it a try and let me know what you think!  It's a dark, almost like a sweet baby ray like sauce but not quite as thick.  It is sweet and spicy, so use less brown sugar if you want is less sweet!

 

The "secret" ingredients in this sauce are bourbon and bacon...wait, the name gives that away doesn't it?  I like to fry up 2 slices of thick cut bacon before starting the sauce and that will yield about 2 tbs of grease in most cases.  For the bourbon, use your favorite, but I've had outstanding luck with Jim Beam Maple, which gives it a nice maple flavor!  Tennessee honey works nice for a honey bbq flavor!

 

1 1/4 cups ketchup

1 cup dark brown sugar

1/4 cup molasses

1/4 cup apple cider vinegar

1/4 cup Bourbon

2 tablepoons bacon grease

1 tablespoons worchestire sauce

2 1/2 teaspoons ground mustard

2 teaspoons smoked paprika

1/2 teaspoon garlic powder

1/4-1/2 teaspoon cayenne pepper (this is really to taste, I use a heaping 1/4 tsp not quite 1/2)

1 1/2 teaspoons kosher salt

1 teaspoon pepper

Simmer for 20 minutes on medium heat, but don't bring it to a boil.

 

 

Enjoy!!!


Edited by gitaryzt1985 - 2/27/15 at 12:42pm
post #2 of 5
Looks good will be adding this to the try list. One thing I see is 1/4 Bourbon. I'm guessing cup but figured I'd point it out to you.
post #3 of 5
Thread Starter 
Quote:
Originally Posted by gunkle View Post
 

 

Thanks!  I fixed it, it should be 1/4 cup!

post #4 of 5

I make a sauce very similar to that. Unless you bring it to a boil the bourbon is really really strong.

post #5 of 5
Thread Starter 
Quote:
Originally Posted by MJeffcoat View Post
 

I make a sauce very similar to that. Unless you bring it to a boil the bourbon is really really strong.

 

I started out with 1/2 cup and it was like BBQ Shots haha!  1/4 gives me a very present bourbon flavor without being too overpowering, and the bacon grease gives another layer of flavor that gives it some depth so you don't just taste bourbon. 

 

When I simmer, I do see bubbles, but I don't bring to a full on boil.  You do have to cook it at least 15-20 minutes on a strong simmer.

 

Could you point me in the direction of your recipe?  I'd like to try it!

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