One Shot Smokin', Huntin' and Fishin' Outdoor Cookin' Sauce!

Submitted by French Tart

"The "One Shot" is a generous slug of Bourbon whiskey, (My husband's favourite tipple after Scotch Whisky!) which I think really gives this sauce a lovely mellow feel to it. The "Smokin'" comes from the addition of liquid smoke and chipotle peppers, and the rest of the title tells you this is GREAT if used whilst cooking meat, poultry, sausages or fish OUTDOORS, preferably over wood or coals! I devised this barbecue/marinade sauce some time ago, and I have decided to post it now, in order to enter the Grilling and Barbecue Forum's BBQ sauce contest! I hope you enjoy this as much as we do - happy OUTDOOR cookin'!! N.B. Quantities listed fill a large jam jar, about 20 fluid ounces - you can cut back on the ingredients to suit your requirements, but it does keep very well in the fridge."

 

• Ready In: 30mins
• Ingredients: 14
• Yields: 1 Complete Serving
• Serves: 4-6

ingredients

• 396.89 g bottle tomato ketchup
• 118.29 ml bourbon whiskey
• 9.85-14.78 ml liquid smoke flavoring or 9.85-14.78 ml mesquite liquid smoke flavoring
• 44.37 ml brown sugar
• 29.58 ml peach jam or 29.58 ml apricot jam
• 4-6 canned chipotle chiles in adobo, finely chopped
• 59.16 ml Worcestershire sauce
• 14.78 ml dry English-style mustard
• 9.85 ml celery seeds
• 9.85 ml ground cumin
• 9.85 ml garlic granules or 2-3 garlic cloves, peeled and crushed
• 59.16 ml oil, such as sunflower oil or 59.16 ml light olive oil
• 2.46-4.92 ml cayenne pepper, to taste
• salt & pepper, to taste

directions

1. 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.
2. 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.
3. Great in all types of hot sandwiches, ribs and pulled pork or barbeque brisket sandwich rolls!
4. Serve warm or at room temperature.
5. Store in a clean jam jar or bottle for up to 2 weeks in the fridge after and before use.

Reviews

[Chef Shadows]

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!!!!

 

[flower7]

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!

 

[HotPepperRosemaryJe]

All I can say is KAPOW!!!!!! You have some good stuff to ponder and work up Frenchie! Many thanks! Jelly

 

[Heydarl]

What a great, easy sauce. We had this tonight with pork cutlets, which were enjoyed by all. I only used 3 chopotle chiles & am glad, as it wasn't overpowering. Thanks FT for sharing another winner.

 

[Debber]

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*