AVB
Jesus of Cool, I'm bad, I'm nationwide
- Joined
- Nov 14, 2003
- Messages
- 22,975
Bourbon Bar-B-Que Sauce
I've somewhat modified this from where it started. Feel free to adjust to how you want it.
Start with a 4-6 qt pot
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 (red onion), coarsely chopped
3 cloves garlic, coarsely chopped
3 cups bourbon
1 cup water (or skip the water and use 4 cups bourbon)
3 cups canned plum tomatoes and their juices, pureed (A 28 oz can is a bit more but you can just use the whole thing)
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 if you don't have this or finely chop one large jalapeño pepper)
Salt and freshly ground pepper to taste
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 slightly. Whisk in 2 additional tablespoons of bourbon.
Be sure to check the bourbon quality at each step of the process.
Makes just over a quart of sauce.
I've somewhat modified this from where it started. Feel free to adjust to how you want it.
Start with a 4-6 qt pot
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 (red onion), coarsely chopped
3 cloves garlic, coarsely chopped
3 cups bourbon
1 cup water (or skip the water and use 4 cups bourbon)
3 cups canned plum tomatoes and their juices, pureed (A 28 oz can is a bit more but you can just use the whole thing)
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 if you don't have this or finely chop one large jalapeño pepper)
Salt and freshly ground pepper to taste
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 slightly. Whisk in 2 additional tablespoons of bourbon.
Be sure to check the bourbon quality at each step of the process.
Makes just over a quart of sauce.
