Kentucky Whiskey Barbecue Sauce. This is a barbecue sauce recipe using Kentucky bourbon whiskey. I really liked the way this BBQ sauce went with the ribs that I used it on, but this would. This is a barbecue sauce recipe using Kentucky bourbon whiskey.
Tennessee whiskey is the key to this delicious BBQ sauce recipe, a perfect complement to countless BBQ and grilling main dishes. The best aged Kentucky Bourbons and Tennessee Whiskeys are the Cognacs of the country. Kentucky Bourbon Barbecue Sauce Recipe With Dijon Mustard. You can cook Kentucky Whiskey Barbecue Sauce using 11 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Kentucky Whiskey Barbecue Sauce
- Prepare 2/3 cup of Kentucky Whiskey.
- You need 24 ounces of strained tomato sauce.
- You need 2/3 cup of mustard powder.
- It’s 2 teaspoon of granulated onion powder.
- It’s 2 teaspoon of granulated garlic powder.
- You need 2 teaspoon of ground paprika.
- You need 1/4 cup of honey.
- It’s 2 tablespoons of aged balsamic vinegar.
- Prepare 1 cup of brown sugar.
- You need 1 teaspoon of salt.
- You need 3 tablespoons of bacon drippings.
Whiskey Barbecue Sauce: If you like whiskey and you like barbecue sauce, it's pretty likely at some point you're going to want to combine the two. The longer you cook the sauce the. This traditional Kentucky barbecue sauce isn't like most barbecue sauces you've tried. Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce.
Kentucky Whiskey Barbecue Sauce instructions
- Get the whiskey and tomato sauce. Add the butter to a pot with the sugar. When the butter and sugar is blended add in the whiskey..
- Measure in the spices, bacon drippings, powdered mustard, and vinegar. Whisk together and heat simmering for 25 minutes. It's ready, this was basted on porkchops and baby back ribs, and grilled. I hope you enjoy!!!.
Stir until combined, then return chicken to the pot, skin side up. Let there be no question in your mind as to why this barbecue sauce recipe is incredibly popular in whiskey country — Tennessee in particular. Which is more important: the meat you're chowing down on or the whiskey you're chasing it with? So while you could totally use reg-o ketchup… why would you? I mean if you're going to make a kick-butt sauce why not go all the way?