jeff Posted March 27, 2003 Share Posted March 27, 2003 I tinkered around all last summer and fall trying to put together the best Bourbon BBQ sauce. I never turned out exactly what I was looking for, so I figued I would throw in the towel and just steal one of your's So please post your favorite recipe. Maybe we could even have a sauce tasting and competition at the Festival this year Link to comment Share on other sites More sharing options...
jeff Posted April 22, 2003 Author Share Posted April 22, 2003 So no one is willing to part with the goods huh? I guess I will have to settle for bottled sauces . What are some of your favorites? I know that I like the Wild Turkey Gormet Sauce, Yum! Link to comment Share on other sites More sharing options...
MarkB Posted April 22, 2003 Share Posted April 22, 2003 Well, I don't know about any homemade sauces but "discussing the merits" (also known as arguing) over different BBQ sauces in these parts is something of a never ending saga, a birthright. We take our Que very seriously here in Kansas City, and it something like how young Buddhists are expected to become a monk for a couple of years in the orient, here in KC we expect everyone to make a go at openeing a BBQ joint at least once in ones lifetime. That said, in my humble opinon the best BBQ sauce of all time its Gates. It is the house sauce of a highly respected BBQ joint here in town, and so popular that is sold regionally in some stores. It is also available online at:http:/www.gatesbbq.comI'd recommend the regular "Classic." I used to have my folks mail me bottles of this stuff when I was stationed in the Philippines... lots of converts out there now too. Link to comment Share on other sites More sharing options...
Paradox Posted April 28, 2003 Share Posted April 28, 2003 I was just watching Food TV and there was an episode of Emeril Live on that was titled "Down home with Bourbon" and one his recipes was Bourbon BBQ Sauce... That prompted me to remember your post here Jeff. Anyway, here is the recipe he gave:2 (14-ounce) bottles tomato ketchup 3/4 cup bourbon 1 tablespoon molasses 1 tablespoon Creole or whole grain mustard 1 tablespoon chopped garlic 1/2 cup chopped onions 1/4 cup firmly packed light brown sugar 1 teaspoon hot pepper sauce 1 teaspoon Worcestershire sauce 1/2 teaspoon salt 1/4 teaspoon cayenne 1 tablespoon peeled and grated fresh gingerCombine all of the ingredients in a food processor or blender and process until smooth, about 15 seconds. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 times. Store in a sterilized container until ready to use.They displayed some very popular bourbons to us such as Buffalo Trace, Wild Turkey KY Spirit and Rare Breed, and the Small Batch Bourbon Collection from Jim Beam. Booker and Fred Noe were there as guests, but I thought it was odd how in several recipes right in front of them while open bottles of Bakers and Bookers were sitting there he kept using Makers Mark! Anyway, if anyone catches the episode it was OK. He made other things as well like Kentucky Burgoo but it looked more like soup to me, nothing like the wonderful burgoo I was treated to at the Talbot Tavern! Here's other times it will air again: April 27, 2003 11:00 PM EST May 03, 2003 3:00 PM EST May 11, 2003 3:00 PM EST And here's the other recipies from the episode: Kentucky Burgoo Bourbon BBQ Sauce Classic New Orleans Bread Pudding with a Bourbon Sauce Spiced Cream Kentucky Bourbon Sauce Grilled Shrimp with Sweet Potato Fritters Link to comment Share on other sites More sharing options...
jeff Posted April 28, 2003 Author Share Posted April 28, 2003 Thanks Mark. I have seen this episode some time ago, but I didn't remember this recipe. I will try it this weekend! Link to comment Share on other sites More sharing options...
ratcheer Posted April 28, 2003 Share Posted April 28, 2003 Everything looks about right, to me. I think that would be some fine barbeque sauce.Tim Link to comment Share on other sites More sharing options...
boone Posted April 29, 2003 Share Posted April 29, 2003 Master Chef...Mark This is from "Our" Cooking with Bourbon...Evan Williams cookbook... I have given this cookbook away, "Free" to to folks who visit the booth during the bourbon festival...It must be really good...I have folks to ask for one, (sometimes two), just from the recommendations of "others" who have tried the recipes... Some of the recipes are award-winners from our cooking contest held every year at the Kentucky State Fair ... Bettye Jo Link to comment Share on other sites More sharing options...
Paradox Posted April 29, 2003 Share Posted April 29, 2003 I'm going to have to try that recipe for the bourbon-baked beans at my next bbq, that sounds delicious! I had never thought of putting some chili sauce and coffee(!) in there... Link to comment Share on other sites More sharing options...
boone Posted April 29, 2003 Share Posted April 29, 2003 Hey man, this is Kentucky...and we'll throw in everthing but the Kitchen sink Ohhhhhhhhhhh Yeahhhhhhh...day old coffee in baked beans...Try it dude and let me know if ya like it? Bettye Jo Link to comment Share on other sites More sharing options...
Cholly Posted May 22, 2003 Share Posted May 22, 2003 I add Bourbon to store bought sauces. It's cheating but it really carries the sauce into the meat. I use just enough to thin the sauce and brush on up to 30 min before and during the cooking. To me it's best with the "sweeter sauces" like Bullseye, they have mollassas in them and are usually thicker to start. I also tend to add red pepper flakes. I do have a home made sauce and as soon as I get it from my head to paper I'll post it. Link to comment Share on other sites More sharing options...
ratcheer Posted May 23, 2003 Share Posted May 23, 2003 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 Link to comment Share on other sites More sharing options...
bobbyc Posted May 23, 2003 Share Posted May 23, 2003 I do like Cholly suggests, for some reason WT101 works like a champ. Link to comment Share on other sites More sharing options...
texascarl Posted May 23, 2003 Share Posted May 23, 2003 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. Link to comment Share on other sites More sharing options...
ratcheer Posted May 24, 2003 Share Posted May 24, 2003 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 Link to comment Share on other sites More sharing options...
CL Posted May 24, 2003 Share Posted May 24, 2003 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. Link to comment Share on other sites More sharing options...
brendaj Posted May 26, 2003 Share Posted May 26, 2003 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 Link to comment Share on other sites More sharing options...
CL Posted May 27, 2003 Share Posted May 27, 2003 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. Link to comment Share on other sites More sharing options...
CL Posted May 27, 2003 Share Posted May 27, 2003 Barrel char would fit nicely into my little smoker box. Hmmm. Bourbon-enhanced pork. Can't wait! Link to comment Share on other sites More sharing options...
ratcheer Posted May 28, 2003 Share Posted May 28, 2003 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 Link to comment Share on other sites More sharing options...
CuriouslyBored Posted July 7, 2004 Share Posted July 7, 2004 I have been using this one for awhile, I cannot take credit for it:3 cloves garlic minced3 teaspoons of olive oil1/2 onion mincedheat pan and sizzle minced onions and garlic until transparentthen add1 1/2 cups Peach nectar1 cup Bourbon (or as much as you see fit)juice of one lime3 tablespoons brown sugar1 teaspoon corriander2 tablespoons crushed red pepper1/2 cup ketchup2 tablespoons of worchestershireadd salt to your likingbring to a boil and then simmer to desired thicknessexcellent on pork and beef.-gw Link to comment Share on other sites More sharing options...
brendaj Posted July 20, 2004 Share Posted July 20, 2004 Jeff,Did you get your passport from the Knob Creek Network?There was an insert with recipes for BBQ sauce and a steak marinade. They look pretty good. I'll post them if anyone wants them.Bj Link to comment Share on other sites More sharing options...
jeff Posted July 26, 2004 Author Share Posted July 26, 2004 Yes I got that, though when I opened it I didn't have time to look at it closely and I just filed it away for later. Thanks for reminding me! Link to comment Share on other sites More sharing options...
TheWhiskeyViking Posted July 26, 2004 Share Posted July 26, 2004 Please post them anyways. For us not so blessed Link to comment Share on other sites More sharing options...
Recommended Posts