Whiskey Bbq Sauce
Submitted by lora68
Smoky, flame-kissed whiskey BBQ sauce with molasses, brown sugar, and a splash of hot sauce. Sauteed in scotch then flambeed for deep, complex flavor that only gets better with age.
YIELD
4 cupsPREP
10 minCOOK
30 minREADY
40 minYou sauté onion and garlic right in the whiskey, then light the whole thing on fire. Yes, on purpose. That quick flambe burns off the harsh alcohol and leaves behind a deep, smoky sweetness that store-bought sauce can only dream about.
Molasses and brown sugar bring the sticky thickness every great BBQ sauce needs, while vinegar and Worcestershire add a tangy backbone that keeps it from being one-note sweet. A hit of liquid smoke and hot sauce round out the heat.
Make it a day or two ahead if you can. Like a good stew, this sauce rewards patience. The flavors meld and deepen in the fridge until you’ve got something truly special.
Kitchen Tips
- Stand back when you light the whiskey and use a long match or lighter; the flame is brief but dramatic
- Stir constantly during the 20-minute simmer so the sugars don’t scorch on the bottom
- Strain for a smooth, glossy sauce or leave the onion and garlic bits for a chunkier, rustic version
- Keeps in the fridge for up to two weeks; the flavor peaks around day three
Ingredients
Directions
Combine onion, garlic, and whiskey in a 3-quart saucepan.
Sauté until onion and garlic are translucent, approximately 10 minutes.
Remove from heat and light mixture; flame for 20 seconds.
Add all remaining ingredients.
Bring to a boil, then turn down to a medium simmer.
Simmer 20 minutes, stirring constantly.
Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce.
Cool and enjoy.
NOTE: This sauce gets better with age.
If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste.
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