This is a variation of a recipe from Meat Head's site: http://amazingribs.com/recipes/BBQ_sauces/tennessee_hollerin_whiskey_BBQ_sauce.html (http://amazingribs.com/recipes/BBQ_sauces/tennessee_hollerin_whiskey_BBQ_sauce.html)
Makes. About 2 cups of sauce.
Preparation time. 45 minutes.
Ingredients
1 1/2 cups of Bourbon - split into 1 cup and 1/2 cup
1 cup ketchup
1/4 cup Orange Liqueur (I used Cointreau)
1 tablespoon lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons malt vinegar
4 tablespoons dark molasses
2 tablespoons Steak Sauce (I used HP Steak Sauce)
1/2 teaspoon liquid smoke
1/4 teaspoon Cayenne pepper (or to taste)
1. Carefully reduce 1 cup of the Bourbon down to 2 Tbsp or so. Do NOT flambé the alcohol off.
2. In a sauce pan, mix all ingredients (including the 1/2 cup of Bourbon not used in step 1) and bring to a simmer. Simmer about 30 minutes or until reduced down by 1/3.
Sounds interesting....I'm not sure tho if I want to waste that much of my booze on a sauce tho.
Sauce sounds good :)
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Quote from: SiFumar on June 25, 2012, 05:38:48 PM
Sounds interesting....I'm not sure tho if I want to waste that much of my booze on a sauce tho.
You don't need to use GOOD bourbon (well, good enough to tolerate the leftovers from the bottle) :)
I tell you , this sauce is some of the best I've made -- the bourbon flavor really comes out nicely ....
Get some "cheap" bourbon and give it a shot -- you'll thank me later.
Made some of this sauce from Meat Head's site, WOW, this stuff is good. Made a batch for the 3 butts I have for tomorrow. I am going to give your recipe a shot and see which one I like better.
Just made a batch from Meatheads site but added 1/2 cup of brown sugar and a generous 1/4 tsp. of cayenne wow fantastic. I will admit I almost cried when I looked at my whiskey bottle afterwards.
This sounds good, but man 1 1/2 cups of bourbon is hard to give up lol
OK I'll have to look for cheaper stuff to make this...any suggestions?
I used old crow the first time I made this which was yesterday, cost like $11 a 5th and it turned out amazing. Just cant see using Knob Creek of Maker's on this stuff!
I used the exact recipe from the BBQ site and it didn't last today it was all gone and I made 2 batches!
Ok I will find some cheaper bourbon..you've convinced me! ;D I don't have to drink it...can make more sauce if it's as good as you say.
Just don't purchase any thing you wouldn't drink. It's the same with wine, I don't cook with a wine that I would not drink. I made that mistake a few times before I changed that habit. Jim Beam makes a decent 4 year-old bourbon that has a reasonable price.
Quote from: Consooger on July 04, 2012, 07:42:15 PM
I used old crow the first time I made this which was yesterday, cost like $11 a 5th and it turned out amazing. Just cant see using Knob Creek of Maker's on this stuff!
I used the exact recipe from the BBQ site and it didn't last today it was all gone and I made 2 batches!
Try my variation -- I swear -- you'll like it better I think. :)
Also the recipe easily doubles ... although now that's just about a whole bottle of bourbon gone. LOL :)
Making a batch of your recipe as we speak. I completely forgot ho expensive Cointreau was. Good thing it only clls for 1/4 cup!
PHEW!!!!!
I will post back after it settles. I'm excited to try this.
John
Tried this today. Had a lot of company the past few weeks so had some extra booze lying around. ;D Used Triple Sec for the orange liquor, and Evan Williams for the bourbon.
(http://i1183.photobucket.com/albums/x465/SiFumar/2012-08-09_13-25-11_449.jpg)
Had some SRG wings from the AM so tried it on them.
(http://i1183.photobucket.com/albums/x465/SiFumar/2012-08-09_14-20-35_199.jpg)
Not sure if I like it....could be the molasses...will try it again with light brown sugar. Could be I also need to wait until it chills overnight. I did like the bourbon/orange flavor tho.
Tried it again today and it was much better. I guess it need to chill and mellow out. Thanks for the recipe!
Quote from: sjmcdowall on July 16, 2012, 06:26:50 AM
Also the recipe easily doubles ... although now that's just about a whole bottle of bourbon gone. LOL :)
I think that is the secret. Double the bourbon and taste frequently as you reduce it to make sure you are getting "just right". That should take the sting out of it. 8)