Posted back in 2022 but updated the title so it's easier to find.
I've been experimenting, trying to develop a Bourbon Peach BBQ sauce that allows the peach flavor to shine through. Up until this point all the previous attempts have fallen decidedly short of the mark. The search continued yesterday and after reviewing a number of recipes I decided to pick up the task again. Picked up some peaches, they were not dead ripe (you can never find ripe peaches around here) but they were close enough that grilling them would be fine. In the end, the resulting sauce was exactly what I've been trying to achieve, great peachy flavor. Applied it to some chicken thighs we were grilling for dinner to see how it went. Definitely a success, and it's now in the Sauce rotation. For those that are interested here is the recipe I ended up with. Add more cayenne to punch up the heat.
Bbq Sauce - Bourbon Peach
Yield: 3 cups
Ingredients:
1 cup red onion, finely diced
2 tablespoons light olive oil
1/2 cup bourbon
1 lb. peaches (5, halved & grilled)
1 cup water
3/4 cup dark brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup apple cider vinegar
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons molasses
1 tablespoon Dijon mustard
2 tablespoons smoked honey
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon chili powder
1/2 teaspoon dry mustard
Pinch cayenne powder
Pinch ground cumin
Directions:
1. Place peach halves cut side down and grill util they develop grate markings, flip over for another 3-4 mins then remove to counter. Remove & discard the skins, roughly chop into 1/4-1/2” pieces.
2. Cook onions in a large saucepan with oil until soft, about 3-4 minutes, then add the bourbon and continue to cook for 1 more minute.
3. Add the chopped peaches plus 1 cup of water and cook until tender, approximately 10 minutes.
4. Pour mixture into a food processor and puree until smooth. Return to the pan along and add the remaining ingredients. Continue cooking until you get it to the thickness you want. I went another 10 minutes. Best to let it sit for a couple hours to help the flavors meld.
I've been experimenting, trying to develop a Bourbon Peach BBQ sauce that allows the peach flavor to shine through. Up until this point all the previous attempts have fallen decidedly short of the mark. The search continued yesterday and after reviewing a number of recipes I decided to pick up the task again. Picked up some peaches, they were not dead ripe (you can never find ripe peaches around here) but they were close enough that grilling them would be fine. In the end, the resulting sauce was exactly what I've been trying to achieve, great peachy flavor. Applied it to some chicken thighs we were grilling for dinner to see how it went. Definitely a success, and it's now in the Sauce rotation. For those that are interested here is the recipe I ended up with. Add more cayenne to punch up the heat.
Bbq Sauce - Bourbon Peach
Yield: 3 cups
Ingredients:
1 cup red onion, finely diced
2 tablespoons light olive oil
1/2 cup bourbon
1 lb. peaches (5, halved & grilled)
1 cup water
3/4 cup dark brown sugar
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup apple cider vinegar
2 tablespoons balsamic vinegar
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons molasses
1 tablespoon Dijon mustard
2 tablespoons smoked honey
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon chili powder
1/2 teaspoon dry mustard
Pinch cayenne powder
Pinch ground cumin
Directions:
1. Place peach halves cut side down and grill util they develop grate markings, flip over for another 3-4 mins then remove to counter. Remove & discard the skins, roughly chop into 1/4-1/2” pieces.
2. Cook onions in a large saucepan with oil until soft, about 3-4 minutes, then add the bourbon and continue to cook for 1 more minute.
3. Add the chopped peaches plus 1 cup of water and cook until tender, approximately 10 minutes.
4. Pour mixture into a food processor and puree until smooth. Return to the pan along and add the remaining ingredients. Continue cooking until you get it to the thickness you want. I went another 10 minutes. Best to let it sit for a couple hours to help the flavors meld.
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