I tend to fix on a recipe and just won’t let go.
Sometimes it’s an old recipe I made years decades ago, that I just need to make again. That’s how I ended up making two bourbon barbecue sauces out of nowhere (or made this maple walnut pound cake after a million years for that matter), or because when I started looking for the original recipe in my old bon appetit magazines, I found a new version online, and just couldn’t help but make them both. Lucky you.
Both are awesome.
About barbecue sauce.
My favorite is with bourbon, which lends a sweet but smoky aftertaste that is amazing.
The original recipe is the one in the picture above, redder, with a more defined tomato flavor, an onion and vinegar aftertaste and the amount of hotness you like, since it’s the added tabasco which gives it that extra kick – I suggest you start with a teaspoon and see how it goes, since adding too much makes it hard to water down afterward, something I learned the hard way.
It has a more traditional flavor, more old-fashioned.
The newer version, pictured above, of my loved bourbon barbecue sauce, is more sophisticated, with liquid smoke, soy sauce, and a few other ingredients. Its texture is more liquid and has a smoky aftertaste, a more adult version of what I always thought as barbecue sauce.
Both are amazingly easy to make, nothing more than cooking the ingredients in a saucepan, stirring often to avoid burning the bottom, and then refrigerating it before using. Really easy and so worth making at home. Grilling season is ending somewhere but will start soon somewhere else.
And a bourbon barbecue sauce is always a good idea to have in the fridge. You never know when the burger pang strikes.
Which one do I choose? The darker one, with liquid smoke. For now at least.
Other recipes you might like:
Chorizo sandwiches with chimichurri and salsa
Rosemary Garlic butter steak
Flank steak sliders with chimichurri
Yield:
Print
PinIngredients
For the red one (right on top picture):
- 1 cup 250ml ketchup
- 2 Tablespoons molasses
- 3 Tablespoons honey
- 1/3 cup bourbon
- 2 Tablespoons dijon mustard
- 1/2 to 1 teaspoons hot sauce (such as Tabasco)
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the brown one (left on top picture):
- 1 cup ketchup
- 1/2 cup bourbon
- 3 Tablespoons brown sugar
- 1 Tablespoon molasses
- 2 Tablespoon honey
- 3 Tablespoon apple vinegar
- 2 Tablespoon Worcestershire sauce
- 1 Tablespoon soy sauce
- 1 Tablespoon dijon mustard
- 1 1/2 teaspoon liquid smoke
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon hot paprika
- 1/2 teaspoon freshly ground black pepper
Instructions
- For both recipes, put all ingredients in a medium saucepan with high edges.
- Mix with a wooden spoon and cook at low heat for 20 to 30 minutes, stirring often, until it thickens a bit.
- Let cool completely, transfer to a container with lid, and refrigerate.
- It keeps for weeks, even months.
adapted from Bon Appetit
emmaorussell says
September 13, 2016 at 13:12I need to get the BBQ going again!! I especially like the sound of the brown one – great recipe!
Shulie Foodwanderings says
April 17, 2016 at 13:47Stunning!
Lora CakeDuchess says
September 23, 2015 at 10:22I'm so craving just a taste of both of those sauces! But would be with Renee, one could be used for grilling and one for slow cooking, hopefully, on the same day! 🙂
Cathleen says
September 20, 2015 at 19:43For some reason, I have never thought of making my own barbecue sauce! This looks great!
Abbe@This is How I Cook says
September 4, 2015 at 04:03I love a good BBQ sauce! I have my fave but I might have to break down and try that one with bourbon!
Medeja says
September 1, 2015 at 19:59Love bbq sauces! I would like to try both.
The Ninja Baker says
August 26, 2015 at 00:15Thanks for the warning on the tabasco sauce =) Your sauces do appear luscious and perfect for a BBQ party, Paula =) P.s. I'm hankering to try your pound cake recipe, too!
Cocoa and Lavender says
August 23, 2015 at 18:37Funny that I live in the land of BBQ and have never made a BBQ sauce! You have inspired me, Paula! (Gald to see you back!) xo, David
Liz Berg says
August 22, 2015 at 20:46I need to plan to grill something ASAP! I want to smear whatever it is with your luscious BBQ sauce—I'll have one happy family!
HipFoodie Mom says
August 22, 2015 at 19:27Paula, I have to try the bourbon barbecue sauce.. love this!!
Mary Hirsch says
August 22, 2015 at 00:39Oh, Paula, I just love your pictures with the sauce running over the jars and spoons. Perhaps BA just brought their latest sauce recipe up-to-date and more au courant. Both sound delicious but if I had my druthers I would go with the smoky version. Really nice post. Really nice photos.
Deb|EastofEdenCooking says
August 22, 2015 at 00:15I've got ribs in the freezer and bourbon on the shelf, so you know which recipe I'm making! Either way both recipes are better than the store bought stuff.
Renee Dobbs says
August 21, 2015 at 14:01I think I'd like either of the sauces, depending on what I'm using it on. One for slow-cooking (like in a crock pot) and one for grilling.
Angie Schneider says
August 21, 2015 at 12:55I just bought some spareribs and all I need right now is some awesome bbq sauce like yours :-))