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  1. #1
    Connoisseur
    Join Date
    May 2005
    Location
    Near York, PA
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    Bourbon BBQ Sauce

    I've made this a few times and passed the recipe on to some other folks who liked it. Just made a batch today getting ready for the weekend.

    2 tablespoons unsalted butter (can skip if you add more olive oil)
    1 tablespoon olive oil (can skip if you add more butter)
    1 large Spanish onion, coarsely chopped
    3 cloves garlic, coarsely chopped
    1 bottle bourbon (3 cups)
    1 cup water
    3 cups canned plum tomatoes and their juices, pureed
    1/4 cup ketchup
    1/4 cup red wine vinegar (optional to taste)
    2 tablespoons Worcestershire sauce
    2 tablespoons dark brown sugar
    2 tablespoon honey (can use more and skip the molasses)
    1/4 cup molasses (can use a bit more and skip the honey)
    2 tablespoons Dijon mustard
    3 tablespoons chili powder
    1 tablespoon chipotle pepper puree (add extra chili powder or fine chopped Jalapenos if you don't have this)
    Salt and freshly ground pepper to taste

    Makes 4 cups

    Heat the butter and oil over medium heat in a heavy-bottomed medium saucepan or pot. Add the onions and garlic and cook until translucent, 3 to 4 minutes. Add 3 cups bourbon and cook until completely reduced. Add the tomatoes and water, bring to a boil, and then simmer for 10 minutes. Add the remaining ingredients, excluding the salt, pepper and simmer for an additional 20 to 25 minutes, stirring occasionally. Transfer the mixture to a food processor and puree until smooth or just screen the mixture to remove the onion and garlic bits . Season with salt and pepper, to taste. Pour into a bowl and allow to cool a little then whisk in 2 additional tablespoons of bourbon.
    Last edited by AVB; 08-31-2006 at 18:42. Reason: spelling
    Illuminati in training

 

 

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