Honey Bourbon Barbecue Sauce

I was organizing a box (literally, an old wooden crate) of liquor and came across a bottle of Red Stag Honey Tea Bourbon by the nice folk at Jim  Beam.

What the heck?

I have no idea where this came from, but immediately set about coming up with a use that didn’t actually involve drinking it – I am more of a vodka or brandy guy, and Rich is Scotch and Rye. So, what to do? Why, Barbecue Sauce, of course!

Which is why, I found myself making a large batch of my Terryaki Sauce. My mom in law was visiting, and she had asked that I make Banzai Burgers while she was here.  The Terryaki got me to thinking about a bourbon barbecue sauce recipe I’d seen on the interwebs, so I grabbed a pot and a few ingredients, and got to cooking.

Note: this recipe was built up over a couple of hours, because we all thought my original was a bit too spicy for mom. The amounts listed are what I used, but, if you’re using a store bought teriyaki, or, if you’ve made mine and like things a bit zippy, feel free to leave out the ketchup and/or the French dressing.

INGREDIENTS
•2-1/2 cups Terryaki Sauce
•1 cup brown sugar
•1 cup ketchup
•1 cup French dressing (Catalina is fine)
•1/4 cup honey tea bourbon
•2 tbsp crushed pineapple
•2 tbsp Steak and Chop Sauce – or more ketchup or your fave steak sauce
•2 tbsp Sherry Peppers Sauce*
•1/2 tsp Cayenne

*No Sherry Peppers Sauce? No problem! Simply substitute decent sherry (none of that “cooking” stuff), and your fave hot sauce, to taste.

Stir all the ingredients together in a pot over medium heat.

Bring to a boil, stirring often, then reduce heat and simmer for 30 to 45 minutes, stirring often, until the sauce has reduced and thickened to your liking.

Note: I had started out with just the steak and chop sauce and simmered for 30 minutes.

I gave the sauce a taste, and it was good; but, a might bit too spicy for mom, so I added the ketchup and simmered, stirring, for another 30 minutes.

Another taste, and, it was better, but still a bit zippy, so I added the French dressing and simmered for another 30 minutes.

Another taste, and…

Yeppers! This is it!

One, fine honey bourbon barbecue sauce!

I ended up with about a quart and a half, and will most certainly be adding this to my canning plans.

Happy barbecue!

 

 

This entry was posted in Sauces/Jellies/Condiments and tagged , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *