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BBQ Sauce #3 - Bourbon Orange

schlotz

Master of the Pit
SMF Premier Member
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Joined Jan 13, 2015
UPDATED to latest version 4/11/19 *comments

Another sauce many have commented favorably on. I usually substitute powders vs cooking the onions & garlic since the sauce can be saved longer that way. The coriander really adds a good layer to this sauce. Enjoy!

BBQ Sauce #3 - Bourbon Orange

Recipe By: Matt

Yield: 3 cups

Ingredients:

3 tablespoons olive oil - skip if using powders
- - -
1 1/2 tsp onion powder, or 1 med onion diced
1/2 tsp garlic powder, or 4 cloves diced fine
- - -
1/2 cup Maker's Mark Bourbon
2/3 cup Triple sec
1/2 cup orange juice (we prefer no pulp) *amt
2/3 cup ketchup
1/3 cup molasses *amt
2 tablespoons Worcestershire sauce
2 tsp A1 Sauce *add
1 tsp Orange Extract *add
No brown sugar *elim
1/2 tsp ground cumin *add
3/4 tsp ground coriander, < don't leave out
1/2-1 tsp coarse ground black pepper or dry mustard, to taste for heat
1/2 tsp salt

Directions:

1. If using fresh onions: Sauté onions in olive oil over medium heat for 3-5 minutes until translucent & slightly brown. Then add the garlic and cook for 1 more minute. Reset heat to low, add bourbon and deglaze the browned bits from pan bottom.

2. Add all the ingredients and bring to a simmer cooking for 30 to 45 minutes. Let sit to cool.

3. Sauce can be put in an airtight container and stored in the refrigerator. If fresh onion and garlic used, should only keep it for a week.

Notes:

1 small onion = 1/3 cup chopped = 1 tsp powder
1 clove garlic = 1/8 tsp powder = 1 tsp minced
 
Last edited:

matchew

Smoke Blower
128
18
Joined Jul 23, 2014
After making your Rum Sauce and loving it I think this will be the next on my "to make" list.

Guess I need to smoke some ribs this weekend.........Oh Darn!
 

sota d

Smoking Fanatic
924
66
Joined Feb 6, 2015
Sounds great! And a good reason to have to buy a bottle of bourbon too! :-)
 

schlotz

Master of the Pit
SMF Premier Member
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Joined Jan 13, 2015
At the end of the day Guys, it's all about personal taste.  So try the recipe as is and with that under your belt, dial it in to fit your desired profile.  

Oh, and don't forget to come back and tells us about your success 


Matt
 

schlotz

Master of the Pit
SMF Premier Member
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425
Joined Jan 13, 2015
Also UPDATED to latest version.  The balance of flavors needed tweaking, so to the rescue I introduced a small amount of Triple sec.  See the recipe at the top of the thread.

Matt
 

montyg

Newbie
11
11
Joined Apr 13, 2016
have you tried substituting peach for the orange? ive had a peach bourbon bbq sauce before and it was awesome, not sure how it would taste on something smoked but it was really good on a bacon wrapped shrimp.lol thanks for the recipe im going to try it out tonight. monty
 

schlotz

Master of the Pit
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Joined Jan 13, 2015
 
have you tried substituting peach for the orange? ive had a peach bourbon bbq sauce before and it was awesome, not sure how it would taste on something smoked but it was really good on a bacon wrapped shrimp.lol thanks for the recipe im going to try it out tonight. monty
I haven't tried a peach derivative but that might be worth the experiment Monty 
 
Last edited:

dwolfpak

Smoke Blower
108
19
Joined Mar 26, 2013
UPDATED to latest version 6/08/18

Another sauce many have commented favorably on. I usually substitute powders vs cooking the onions & garlic since the sauce can be saved longer that way. The coriander really adds a good layer to this sauce. Enjoy!

BBQ Sauce #3 - Bourbon Orange

Recipe By: Matt

Yield: 3 cups

Ingredients:

3 tablespoons olive oil - skip if using powders
- - -
1 1/2 tsp onion powder, or 1 med onion diced
1/2 tsp garlic powder, or 4 cloves diced fine
- - -
1/2 cup Maker's Mark Bourbon
2/3 cup Triple sec
1/4 - 1/3 cup orange juice (we prefer no pulp)
2/3 cup ketchup
1/4 cup molasses
2 tablespoons Worcestershire sauce
1/4 cup brown sugar
3/4 tsp ground coriander, < don't leave out
1/2-1 tsp coarse ground black pepper, to taste for heat
1/2 tsp salt

Directions:

1. If using fresh onions: Sauté onions in olive oil over medium heat for 3-5 minutes until translucent & slightly brown. Then add the garlic and cook for 1 more minute. Reset heat to low, add bourbon and deglaze the browned bits from pan bottom.

2. Add all the ingredients and bring to a simmer cooking for 30 to 45 minutes. Let sit to cool.

3. Sauce can be put in an airtight container and stored in the refrigerator. If fresh onion and garlic used, should only keep it for a week.

Notes:

1 small onion = 1/3 cup chopped = 1 tsp powder
1 clove garlic = 1/8 tsp powder = 1 tsp minced
Oh my yummm! This sounds so good, gonna give it a try this week. May change out the bourbon for my go to William Wolf.
 

schlotz

Master of the Pit
SMF Premier Member
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425
Joined Jan 13, 2015
I'm still experimenting... searching to get a certain 'orange' tang result. Next try will be to introduce some orange zest.
 

schlotz

Master of the Pit
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425
Joined Jan 13, 2015
I've updated the recipe with a few changes in amounts, removed the brown sugar (too sweet), added Orange extract etc.. In all, better rounded and the orange flavor is now more prominent.
 

Hawging It

Master of the Pit
SMF Premier Member
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Joined Jan 1, 2019
Been making my own BBQ sauce for 30 years. I love trying different stuff. Need an easy and simple glaze like TGI Fridays if you have any ideas. Thanks for sharing.
 

schlotz

Master of the Pit
SMF Premier Member
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Joined Jan 13, 2015
Haven't spent any time trying to develop a glaze, so it's a blank here on that one.
 

x0xsaywhutx0x

Meat Mopper
203
42
Joined Mar 28, 2014
I've updated the recipe with a few changes in amounts, removed the brown sugar (too sweet), added Orange extract etc.. In all, better rounded and the orange flavor is now more prominent.
I've found that using flavored vodka can pack in a lot of flavor. I attempted making a Loganberry flavored BBQ sauce since Loganberry is a popular flavor around Buffalo. I've tried using both the beverage and vodka loganberry separately to see what adds more flavor, and a shot of vodka in the sauce definitely packs more flavor after you cook off most of the alcohol.
 

schlotz

Master of the Pit
SMF Premier Member
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425
Joined Jan 13, 2015
Hmm... flavored vodka? Now that might be worth some experiments :)
 

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