One Shot Smokin', Huntin' and Fishin' Outdoor Cookin' Sauce!
photo by Debber
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
1 Complete Serving
- Serves:
- 4-6
ingredients
- 1 (14 ounce) bottle tomato ketchup
- 1⁄2 cup bourbon whiskey
- 2 -3 teaspoons liquid smoke flavoring or 2 -3 teaspoons mesquite liquid smoke flavoring
- 3 tablespoons brown sugar
- 2 tablespoons peach jam or 2 tablespoons apricot jam
- 4 -6 canned chipotle chiles in adobo, finely chopped
- 4 tablespoons Worcestershire sauce
- 3 teaspoons dry English-style mustard
- 2 teaspoons celery seeds
- 2 teaspoons ground cumin
- 2 teaspoons garlic granules or 2 -3 garlic cloves, peeled and crushed
- 4 tablespoons oil, such as sunflower oil or 4 tablespoons light olive oil
- 1⁄2 - 1 teaspoon cayenne pepper, to taste
- salt & pepper, to taste
directions
- Combine all the ingredients in a saucepan & cook over a low to medium for 10 to 15 minutes, until everything is dissolved and the sauce is smooth.
- Either combine this sauce in your recipe, as a marinade or as an ingredient addition, or serve on the side, with your choice of meat, fish, ribs or poultry.
- Great in all types of hot sandwiches, ribs and pulled pork or barbeque brisket sandwich rolls!
- Serve warm or at room temperature.
- Store in a clean jam jar or bottle for up to 2 weeks in the fridge after and before use.
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Reviews
-
Used this sauce to cook an eye round roast ( 5.5 LB ) in the oven on 275 F. Cooked for 4 hours! Got a real nice BBQ'd roast in return! My family really liked the sauce! They want me to try it on chicken next! Thanks FT! Another fine recipe ! update: 10/04/08 Used this recipe again replacing the bourbon with tequilla for chicken... outstanding!!!!
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I've had this recipe in my "Make Soon" cookbook for about 3 1/2 years (doh!) and have finally gotten around to making it...I wish I hadn't waited so long (oops)! I halved the recipe and used the smaller amounts of the chipotles and smoke. Going to use this in recipe #365938 which I'm taking to a potluck; I didn't want it to be too spicy, so I only used about 1/8 tsp of the cayenne (if I was using this on chicken or pork I would probably use the full amount). I used peach preserves and hickory smoke with Jack Daniels whiskey (what I had on hand). Thanks so much for the recipe FT!
-
This was incredibly good on our barbecued chicken for supper tonight! I ended up making a couple substitutions (brandy for whiskey, apricot butter for jam), didn't have chipotle chiles, and left out the celery seeds on purpose (don't like 'em). This smelled SO good while it was simmering AND while it was baking on the chicken. One comment from the Peanut Gallery was that the sauce was "too red" however that person was ALSO the one who slathered on extra sauce at the table. Anyway! We loved it. *Made for BBQ Contest 2007*
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RECIPE SUBMITTED BY
<p><strong><span>The sunflowers in the field behind my house in SW France:</span></strong></p>
<p><img title=Sunflowers src=http://i146.photobucket.com/albums/r271/copperhorse58/DSCN8221.jpg alt=Sunflowers width=640 height=480 /><br /><strong><span><br /><br />I am British (English-Scottish), but I was born in South Africa and have lived all over the world, including Hong Kong, Germany, Cyprus, USA & Singapore. I have also been very fortunate to have travelled extensively over the years.........I still have wanderlust! <br /><br />I used to be an English Literature & Art History teacher & lecturer; before that, I trained and worked as a Graphic Designer for many years. I now live in France with my husband & my daughter who has just started university in September 2006. We also have one very chatty Burmese cat Willow, who allows us to live with her here! (I used to have three cats, I recently lost Monty, a beautiful seal point Siamese and before that, Rama, who was a debonair blue point Siamese cat - I would love to have another Siamese cat or cats in the future!)</span></strong></p>
<p><em><strong><span>This is my Burmese Cat, Willow, sunning herself on the log pile in the kitchen garden:</span></strong></em></p>
<p><strong><img title=My src=http://i146.photobucket.com/albums/r271/copperhorse58/ABaconButtyandSundryFoodPhotos34.jpg alt=My width=640 height=480 /></strong></p>
<p><strong><span>Here is my lovely Monty, a seal point Siamese, and Willow, sitting in the kitchen garden last year, and a few months before Monty died; he was 18yrs old:</span></strong></p>
<p><img title=Monty src=http://i146.photobucket.com/albums/r271/copperhorse58/AbsolutelySinfulStickyToffeePudding.jpg alt=Monty width=640 height=480 />My</p>
<p><strong><span>This is my wonderful old boy, Rama, a blue-point Siamese, who died when he was 20yrs old - excuse the old and much sellotaped photo:</span></strong></p>
<p><img title=Rama src=http://i146.photobucket.com/albums/r271/copperhorse58/Rama1stOctober2004164.jpg alt=Rama width=517 height=639 /></p>
<p><strong><span>My favourite pastimes are: reading, writing, painting & drawing, photography, gardening, anything creative, walking, travelling, dining out and of course COOKING! I love all types of cuisine, but especially Traditional British - and NO it is NOT all bad!! I particularly love food associated with the changing seasons plus traditional feasts & festivals, as well as Slow Cooking. I also enjoy French & North African cuisine, come to think of it, there isn't much I don't like! <br /><br />My husband & I run a Chambres D'Hotes, (Bed and Breakfast) called Auberge de la Fontaine here in beautiful South West France; we specialise in Gourmet Food & Wine Breaks, French Antiques & Restoration courses, French Language courses and French Cookery classes. Our home is completely furnished with Antique French furniture that we have rescued & restored ourselves. Our charming village has one of the oldest Churches in the region & it is famous for its connection with the St.Jacques de Compostella Pilgrimage route, as well as being within the Cognac & Bordeaux wine growing area. <br /><br />We have a wonderful garden where we grow ALL of our own herbs and most of our fruit and vegetables. I specialise in rare, unusual and old-fashioned herbs, which I grow in our walled garden. As well as growing herbs, I also grow many different varieties of lavender, old-fashioned shrub roses and heirloom fruit and vegetables. <br /><br />We have lived overseas for many, many years now - but we both still love going home to Northern England, near Scarborough & York, to visit our family & friends. We also love indulging in dining out when we are there, in a wide variety of EXCELLENT Gastro-Pubs that we have in North Yorkshire; and popping in to have a Pint of REAL ENGLISH ALE in our local pub is a always a must!! <br /></span></strong></p>
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