BOURBON BACON BBQ SAUCE RECIPES

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BACON BOURBON BBQ SAUCE | UMAMI



Bacon Bourbon BBQ Sauce | Umami image

What more can you ask from a BBQ sauce recipe than combining bacon and bourbon into a smooth, tangy BBQ sauce with a touch of pepper on the finish? Blending bacon and bourbon create a velvety smooth, rich bbq sauce, with a medium heat level and tons of umami flavors. Bacon Bourbon BBQ Sauce is easy to make, keeps in the fridge for a few weeks, and tastes great on burgers, chicken, ribs, and just about anything else.

Provided by Mark Hinds

Total Time 80 minutes

Prep Time 20 minutes

Cook Time 60 minutes

Yield 40

Number Of Ingredients 22

4 slices of bacon
1/2 cup white onion (chopped)
3 cloves garlic
32 ounces ketchup
3 tbsp tomato paste
1 cup chicken stock
6 tbsp bourbon (divided)
1/4 cup apple cider vinegar
1/4 cup molasses
1/4 cup honey
1/4 cup lemon juice
2-1/2 tbsp Worcestershire sauce
1 tsp liquid smoke
1/4 cup brown sugar
2 tsp smoked paprika
2 tsp chili powder
2 tsp Ancho chili powder
1 tsp mustard powder
1 tsp cumin
1 tsp salt
1/2 tsp pepper
2 bay leafs

Steps:

  • To start, sweat the bacon, onion, and garlic in a large pot on low heat for 5 to 10 minutes, stirring occasionally.
  • Add tomato paste and ketchup to the fray, along with the chicken stock, 4 tbsp of bourbon, apple cider vinegar, molasses, honey, lemon juice, liquid smoke, and Worcestershire sauce.
  • In a small bowl, combine the brown sugar, cumin, smoked paprika, salt, and pepper along with the Ancho chili, mustard, and chili powders.
  • Stir the dry ingredients into the sauce, making sure they're completely incorporated. Add the bay leaves and let the sauce simmer for 20 to 30 minutes. Blend everything together using an immersion blender or working in batches with a regular blender.
  • Add the final 2 tbsp of bourbon and let the sauce simmer on low for another 30 minutes or so. The longer the sauce cooks, the thicker it will get, and the more concentrated the flavors will be.
  • When the sauce has finished cooking place it in a squeeze bottle or sealed container and store in the fridge.

BACON BOURBON BARBECUE SAUCE RECIPE - INSPIRED TASTE



Bacon Bourbon Barbecue Sauce Recipe - Inspired Taste image

Making your own homemade barbecue sauce is much simpler than you might think. This version is laced with smoky bacon and bourbon. Use a bourbon you like, but there’s no need to splurge when it comes to price — we go for mid-range, ourselves.

Provided by Adam and Joanne Gallagher

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield Makes approximately 3 cups

Number Of Ingredients 13

4 ounces bacon, chopped (4 to 5 slices)
1 medium onion, sliced into half moons
3 cloves garlic, minced
1/2 teaspoon ground cumin
3/4 cup (175 ml) bourbon, use a mid-range bourbon like Woodford Reserve or Bulleit
3 tablespoons brown sugar
2 tablespoons dark molasses
1 tablespoon Dijon mustard
2 tablespoons Worcestershire sauce
1 (28-ounce) can whole tomatoes in juice
3/4 teaspoon sea salt or to taste
1/2 teaspoon freshly ground black pepper
4 to 5 dashes hot sauce, optional

Steps:

  • Arrange bacon, in one layer, at the bottom of a wide, heavy-bottomed pan. Place the pan over medium heat and cook bacon until the fat has rendered and bacon is browned, but not crispy; about 8 minutes. Check the amount of fat that has rendered and remove all but 2 tablespoons from the pan. You have the choice to remove or leave the bacon, see our note below about whether or not you should remove the bacon or leave it in.
  • Add onions and cook until softened, about 5 minutes. Add garlic and cumin then cook, stirring often, until fragrant, about 2 minutes.
  • Stir in the remaining ingredients, bring to a boil then reduce to a low simmer. Cook at a low simmer until the sauce has thickened slightly (a good visual is when the sauce can hold a line on the back of a spoon when you drag a finger through it), about 25 minutes.
  • Taste sauce for seasoning then adjust with additional salt, pepper or sugar as needed. Remove from the heat then blend until smooth. Let cool to room temperature then refrigerate up to one week or freeze up to one month.

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