Best Smoke Wranglers Bacon Bourbon Barbecue Sauce Recipes
SMOKE WRANGLER'S BACON-BOURBON BARBECUE SAUCE
This fiery sweet-tart red sauce is smoky, tangy and has sufficient red pepper flakes to let you know it means business.
Provided by Steven Raichlen
Categories Grill/Barbecue Sauce Condiment Condiment/Spread Bacon Bourbon Vinegar
Yield Makes 1 quart
Number Of Ingredients 9
Steps:
- Place the bacon in a heavy nonreactive saucepan. Cook over medium heat until the bacon is browned, 3 minutes, stirring with a wooden spoon.
- Stir in the vinegar and bring to a boil. Then stir in the ketchup, sugars, pepper flakes, black pepper, and bourbon and gradually bring to a boil. Reduce the heat and simmer the sauce, uncovered, until thick and richly flavored, 15 to 20 minutes. Stir in the salt- you'll need quite a lot to offset the acidity of the vinegar. Use right away or transfer to clean jars, cover, cool to room temperature, and refrigerate. The sauce will keep for several weeks.
AWESOME HONEY BACON BOURBON BBQ SAUCE
On New Year's Eve I always serve my smoked pork ribs, slathered in my homemade BBQ sauce. This is a kickin' sauce that really delivers a lot of flavor, and can stand up to the rigors of a slow cooker without breaking down. I have clients that will never use any other BBQ sauce, and so I usually make this sauce by the...
Provided by Andy Anderson !
Categories Other Sauces
Time 35m
Number Of Ingredients 18
Steps:
- 1. Gather your dry ingredients.
- 2. Gather your sauce ingredients.
- 3. Rough chop the bacon, onion, & the garlic.
- 4. Chef's Note: What's a rough chop. A rough chop is when the veggies need to be cut up but they are not a part of the presentation of the dish.
- 5. Chef's Note: Take a nice big swig of the bourbon... just to make sure it's fresh.
- 6. Place a skillet over medium heat, and then add the bacon.
- 7. Cook, stirring regularly, until the bacon begins to brown, but not burn, about 8 to 10 minutes.
- 8. Add the onion and garlic to the skillet.
- 9. Continue to cook and stir, until the onions have softened, about 8 to 10 minutes.
- 10. Add all of the dry ingredients.
- 11. Chef's Note: The cayenne sends this sauce into the hot category. You can cut that down to a small pinch, or leave it out altogether. When I leave it out, I usually add a bit of cumin as a substitute.
- 12. Stir until they are combined into the bacon/onion mixture.
- 13. Chef's Note: Take another swig of the bourbon... just to make sure it's still fresh.
- 14. Deglaze the pan with a generous splash of bourbon (a nice large shot).
- 15. Immediately take the pan off heat.
- 16. Add the contents of the pan to a blender or stand mixer.
- 17. Add the coffee, espresso, ketchup, honey, and soy sauce.
- 18. Chef's Note: When I talk about using ketchup in this recipe, I would really hope you choose a homemade variety. Otherwise you are making a condiment out of a condiment. Besides, store-bought ketchup has things in it, other than ketchup. Go homemade... if you can. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=1
- 19. Blend until completely smooth.
- 20. Store in a glass airtight container, and refrigerate until ready to use. Enjoy.
- 21. Keep the faith, and keep drinking... err cooking.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
