Prep 15 mins
Cook 20 mins
I love cooking with bourbon and grilling and bourbon seem to go hand in hand, LOL! This recipe is different since you can either smoke the sauce before using it or cook it all the way through on your stovetop. The sauce will keep in the refrigerator for several weeks. Cooking time is the time it takes to cook on the stovetop.
- 2 tablespoons vegetable oil
- 1⁄2 cup finely chopped onion
- 1 garlic clove, minced
- 2 cups ketchup
- 1⁄2 cup Bourbon, divided
- 1⁄4 cup raspberry vinegar
- 1⁄4 cup Worcestershire sauce
- 3 tablespoons molasses
- 2 tablespoons prepared mustard
- 2 tablespoons soy sauce
- 1 tablespoon Tabasco sauce
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon liquid smoke, if cooking on stovetop
- In a medium saucepan, heat the oil over medium heat and add the onion and garlic and saute until tender, about 5 minutes.
- Add the ketchup, 1/4 cup of the bourbon, vinegar, Worcestershire sauce, molasses, mustard, soy sauce, Tabasco, black pepper, and cayenne. Mix thoroughly.
- Smoke on your smoker for 2 hours or add the liquid smoke and simmer for 20 minutes over low heat on the stovetop.
- Stir in the remaining 1/4 cup bourbon.
- Use as a basting sauce or as a finishing and table sauce on beef, chicken and pork.