Wanted: Homemade Bourbon BBQ Sauce Recipe

[ratcheer]

Cholly, that sounds like an excellent idea. Just take a sauce that you already know you like and add some bourbon to it.

<Smacks himself in the forehead> Why didn't I think of that?

Tim

[bobbyc]

I do like Cholly suggests, for some reason WT101 works like a champ.

[texascarl]

That's exactly what I do to make a 'mop' to use during the grilling...I start with either KC Masterpiece or Maul's BBQ sauce and add a few more 'secret inGREEDyants'. ~ 2 shots of sauce, a shot of bourbon, a shot of apple juice, and usually some chipotle or paprika/crushed red pepper/oregano. 5 minutes before the meat leaves the grill I add another shot of sauce to what's left of the 'mop', add a tablespoon of honey, brown sugar or molasses, and spread it all on & finish it off. I find that the sugar/honey/molasses thickened sauce 'chars' too much in the heat for my taste if I use it much earlier.

[ratcheer]

Spoken like a true Kansas Citian! Damn, y'all like sweet barbecue sauce.

Some of my favorites run to just peppers and vinegar, with little else.

Tim

[CL]

Now you are talking! I cringed when I first moved to NC and saw what they called barbeque sauce. Now, it's my favorite.

I now have a smoker. I will put on a pork shoulder and make some vinegar-based sauce - ain't nothing finer.

[brendaj]

Yeah Chuck..you got it...
I've got a pit/grill combo with an offset box for smoking. It also has a rotisserie that I'm crazy about.
'Round here, we used to burn barrel staves to coals and do whole hogs in a makeshift concrete block pit (now, there's a party). Some of the vinegar/pepper finshing sauce ya'll were talking about...Ooouuuhh Baby! That flavor just can't be duplicated any other way.
What I do now, is cut barrel heads (or staves) into smaller chunks and soak 'em in liquid for about an hour, then toss them on the coals. I also have some barrel char I want to experiment with this season (a good buddy hooked me up... ). I thought it would make great charcoal starter... I'll save you some.
Beej

[CL]

One day, I'd like to be relaxed enough to tend to an offset smoker. Right now, I make myself too busy to sit and tend to a fire all day. So, I have a bullet smoker fired by gas. I set a steel box full of wet chips on top of the lava rocks to provide the wood smoke. Once I get the temp set on the grill, I can leave that sucker alone for over two hours until I need to add more chips or fill the water bowl. Ain't nothing country about this method, but it still makes some mighty fine tasting pork shoulder.

[CL]

Barrel char would fit nicely into my little smoker box. Hmmm. Bourbon-enhanced pork. Can't wait!

[ratcheer]

I have a fancy grill that's about 15 years old. I bought the offset smoker to go with it, but I have never used it even once. I don't even remember the last time I saw it.

Just from reading the instructions, it looked like more trouble than it was worth. But, if you take the trouble, the results are supposed to be worth it.

Tim

[CuriouslyBored]

I have been using this one for awhile, I cannot take credit for it:

3 cloves garlic minced
3 teaspoons of olive oil
1/2 onion minced

heat pan and sizzle minced onions and garlic until transparent

then add
1 1/2 cups Peach nectar
1 cup Bourbon (or as much as you see fit)
juice of one lime
3 tablespoons brown sugar
1 teaspoon corriander
2 tablespoons crushed red pepper
1/2 cup ketchup
2 tablespoons of worchestershire
add salt to your liking

bring to a boil and then simmer to desired thickness
excellent on pork and beef.

-gw