Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, sweet bourbon barbecue sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
This tomato-based sauce has a sweet yet tangy flavor from the bourbon. This is a great barbecue sauce for most meats. This is a great barbecue sauce for just about anything but is particularly good on beef, poultry, and pork.
Sweet Bourbon Barbecue Sauce is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Sweet Bourbon Barbecue Sauce is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have sweet bourbon barbecue sauce using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Sweet Bourbon Barbecue Sauce:
- Make ready 1 1/2 cup bourbon
- Make ready 1 shallot
- Prepare 3 clove garlic
- Take 1 cup ketchup
- Take 4 oz tomato paste
- Take 1/4 cup Apple cider vinegar
- Get 1/4 cup worcestershire sauce
- Prepare 1/4 cup brown sugar
- Make ready 1/4 cup honey
- Get 1 tbsp lemon juice
- Make ready 1 tsp liquid smoke
- Make ready 1 1/2 tsp salt
- Prepare 1/2 tsp black pepper
The Best Sweet Bourbon Sauce Recipes on Yummly Bourbon Sauce, Bourbon Butterscotch Sauce, Bourbon Caramel Sauce. Bourbon Caramel Sauce (No Thermometer)Burrata and Bubbles. butter, bourbon, white sugar, vanilla extract, water, heavy cream. Plank Smoked Salmon & Sweet Bourbon Barbecue Sauce - This is definitly the best way to cook a salmon.
Instructions to make Sweet Bourbon Barbecue Sauce:
- Simmer 1 cup bourbon in a pot for 5 minutes until reduced by about half.
- Dice shallot and garlic and add to pot, simmering for 10 minutes
- Combine remaining ingredients and add to pot, simmering for 20 minutes.
- Check salt levels, cool and refrigerate a few hours before serving to allow flavors to fully meld.
This is where I order my meat. Place handful of torn newspaper in bottom of charcoal chimney. When I cook barbecue for people, they just assume I made the sauce and most of the time I don't correct them. They seem so touched that I slaved all day smoking their meal and then mixed up a sauce from scratch. Why buy barbecue sauce when you can make it?
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