KC style Kentucky Whisky BBQ sauce

[SafetyMan]

This turned out AWESOME, so I thought I'd share my recipe...


2 ¾ cups water
¼ cup Maker's Mark Kentucky Straight Bourbon Whisky
1 cup ketchup
2/3 cup white vinegar
6 oz. can Hunts™ tomato paste
½ cup molasses
¼ cup white sugar
2 teaspoons Liquid Smoke (Hickory)
1 teaspoon onion powder
1 teaspoon FRESH GROUND black pepper
1 teaspoon Worcestershire sauce
¼ teaspoon of garlic powder.




Add all of the ingredients to a saucepan, and over medium-high heat stir until the mixture comes to a boil. Lower the heat to medium. Continue boiling uncovered, stirring often, until the barbecue sauce thickens. This usually takes about a half an hour.

You could use the sauce immediately, but the flavor will improve if you chill it in the fridge overnight. Giving the sauce time to rest will allow the flavors to blend and mellow.

[Geezer-Glide]

I'll be trying this next week!!!!!

[noodles]

Sounds good, ~

[BigTOE]

Sounds like a keeper...

[SafetyMan]

It's going on my pulled pork.

But it also works well on brisket.

And chicken nuggets...

I haven't tried it with traditional BBQ chicken though.

[BigTOE]

It's going on my pulled pork.

But it also works well on brisket.

And chicken nuggets...

I haven't tried it with traditional BBQ chicken though.

Who you kiddin'? That would taste good on a shoe. :DD

[unchained]

Sounds excellent, Chip! I'm gonna print it out for the next time N00dles grills out!

[Dirty Dan]

Jeez, that sounds good.

[DaSkip]

That sounds good Chip, I'll have to give it a try.

[SafetyMan]

Doing the pork sammiches with it today, and I'm doing chicken with it later this week....

I'll be sure to share how it turns out.

[DaSkip]

One of my employers makes a grat BB-Q sauce. He won't tell all the ingredients, but he said grape jelly was the secret to it. I'm gonna try yours first.

[unchained]

One of my employers makes a grat BB-Q sauce. He won't tell all the ingredients, but he said grape jelly was the secret to it. I'm gonna try yours first.

I use grape jelly when I do cocktail meatballs or little smokies. Equal parts (store-bought) BBQ sauce and grape jelly. It makes the sauce thicker and sweeter and sticks to the balls or weiners better.

[DaSkip]

. It makes the sauce thicker and sweeter and sticks to the balls or weiners better.

:whistling:

[TerryMiller]

Sounds good Chip.

I might be trying that one myself.

[KingThrasher]

This turned out AWESOME, so I thought I'd share my recipe...


2 ¾ cups water
¼ cup Maker's Mark Kentucky Straight Bourbon Whisky
1 cup ketchup
2/3 cup white vinegar
6 oz. can Hunts™ tomato paste
½ cup molasses
¼ cup white sugar
2 teaspoons Liquid Smoke (Hickory)
1 teaspoon onion powder
1 teaspoon FRESH GROUND black pepper
1 teaspoon Worcestershire sauce
¼ teaspoon of garlic powder.




Add all of the ingredients to a saucepan, and over medium-high heat stir until the mixture comes to a boil. Lower the heat to medium. Continue boiling uncovered, stirring often, until the barbecue sauce thickens. This usually takes about a half an hour.

You could use the sauce immediately, but the flavor will improve if you chill it in the fridge overnight. Giving the sauce time to rest will allow the flavors to blend and mellow.


I say triple the Bourbon......
or just modify the recipe as follows.....

"add 1/4 Cup Makers Mark Bourbon,and pour a nice round for yourself in your favorite rocks glass, to sip and enjoy while you make the rest of the sauce"



I'm going to pull my pork.
.

Is that what we're callin' it these days? :Poke:


I use grape jelly when I do cocktail meatballs or little smokies. Equal parts (store-bought) BBQ sauce and grape jelly. It makes the sauce thicker and sweeter and sticks to the balls or weiners better.

I've had these that way, and you're right, they RULE !
Well not liek I RULE, after all I AM KING......well only till the QUEEN gets home. :blink:

[SafetyMan]

For frozen meatballs for weddings/funerals or any other kind of wake, grape and ketchup work great.

For anything on my grill....





This sauce is da bomb. :DD

[griffin]

great recipe......will try it soo ,thanks