**Savor the Sweet and Smoky Symphony of Vanilla Bourbon BBQ Sauce: A Culinary Journey for the Senses**
Indulge in a tantalizing culinary adventure with our Vanilla Bourbon BBQ Sauce, a harmonious blend of sweet, smoky, and aromatic flavors that will elevate your grilling and cooking experiences to new heights. This versatile sauce, crafted with a symphony of premium ingredients, promises to transform ordinary meals into extraordinary feasts. Embark on a sensory journey as we unveil the secrets behind this exceptional sauce, along with three delectable recipes that showcase its versatility. Prepare to tantalize your taste buds with Vanilla Bourbon BBQ Chicken, Grilled Vanilla Bourbon BBQ Shrimp Skewers, and Vanilla Bourbon BBQ Meatballs. Let the rich, smoky notes of bourbon, the subtle sweetness of vanilla, and the tangy embrace of spices dance upon your palate, creating a symphony of flavors that will leave you craving more.
SMOKY BOURBON BBQ SAUCE RECIPE
Smoky Bourbon BBQ Sauce is tangy, with smoky flavors, spicy and sweet! An easy, quick and totally mouthwatering BBQ sauce recipe for all your saucin' needs. This recipe is vegetarian + vegan + easily gluten free.
Provided by Traci York | Vanilla And Bean
Categories Component Condiment
Time 30m
Number Of Ingredients 11
Steps:
- In a small saucepot, whisk together the brown sugar, apple juice, ketchup, bourbon, vinegar, salt, worchestershire, adobo, and mustard together on medium-high heat. As soon as it starts to boil, turn the heat to medium-low and bring the sauce to a simmer. This sauce will boil over and make a mess if left to boil, so watch it closely.
- Simmer for 15 minutes. Whisk as needed to incorporate all the ingredients. The sauce will start to thicken. Remove from heat and allow to cool. It will continue to thicken. Add the optional liquid smoke and tabasco. Adjust Tabasco heat to taste.
- Store for up to two weeks in the refrigerator in a lidded container or up to six months in the freezer (be sure to leave at least a 1/2" head space if freezing).
Nutrition Facts : Calories 1379 kcal, Carbohydrate 294 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 7229 mg, Fiber 1 g, Sugar 275 g, ServingSize 1 serving
BOURBON BBQ SAUCE
If you like whiskey, you'll love this bourbon BBQ sauce. It's perfectly sweet, a little smoky, and generously flavored with bourbon. Bonus that it takes only 25 minutes to make and is easily made refined sugar-free.
Provided by Kristen Stevens
Categories Condiments
Time 25m
Number Of Ingredients 8
Steps:
- Place all the ingredients into a small pot over medium-high heat. Stir well then bring the pot to a boil. Reduce the heat so that it bubbles gently and continue to cook (with the lid off) for 15 minutes, or until the sauce reduces to about 1 ¾ cups.
- Store for up to 2 weeks in your fridge or up to 3 months in your freezer.
Nutrition Facts : ServingSize 1 tablespoon, Calories 46 kcal, Carbohydrate 6 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 142 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g
BOURBON WHISKEY BBQ SAUCE
This is a barbecue sauce recipe using Kentucky bourbon whiskey. For best results, refrigerate for a day or two, allowing the flavors to blend.
Provided by Kevin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 45m
Yield 16
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
- Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.
Nutrition Facts : Calories 107.3 calories, Carbohydrate 16.6 g, Fat 1.8 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 629.4 mg, Sugar 14.6 g
VANILLA BOURBON BBQ SAUCE
This idea just kind of came to me one day, so I thought I would give it a try. Sweet and Smokey with just a hint of Vanilla & Bourbon. I made Beer Can Chicken and finished it off with this sauce. It was great!
Provided by D-Six
Categories Sauces
Time 35m
Yield 1 Quart, 16 serving(s)
Number Of Ingredients 12
Steps:
- 1.Cook off the Bourbon until the alcohol has evaporated.
- 2. Add Tomato Sauce, Molasses, and Brown sugar. Stir until brown sugar is well dissolved.
- 3. Add Garlic, Onion Salt, Vinegar, Turmeric, Smoke, Salt, mustard, and Vanilla.
- 4. Let simmer for about 20 minutes.
Nutrition Facts : Calories 126.6, Fat 0.1, Sodium 342.1, Carbohydrate 21.1, Fiber 0.8, Sugar 18.1, Protein 0.8
SPICE-RUBBED BABY BACK RIBS WITH CHIPOTLE-BOURBON BARBECUE SAUCE
The baby back (sometimes called top loin) is the perfect rib for neophytes. Cut from high on the hog - literally, it abuts the backbone - it's intrinsically tender and generously marbled, which keeps it moist during smoking. Thanks to these attributes, you can cook it at a higher temperature than the low-and-slow heat favored in the American barbecue belt. This shortens the cooking time and lets you cook the ribs on a common charcoal kettle grill. (However, you can certainly smoke these ribs low and slow at 250 degrees, in which case, you'll need 3 1/2 to 4 hours of cooking time - and a smoker.) The higher heat and shorter cooking time produce ribs with a firmer, meatier consistency. Add a chile-stung spice rub and a sweet, spicy chipotle-bourbon barbecue sauce, and you wind up with textbook barbecued ribs with a distinctive sweet, hot, smoky finish.
Provided by Steven Raichlen
Categories dinner, barbecues, finger foods, meat, main course
Time 2h30m
Yield 2 racks (2 to 4 servings)
Number Of Ingredients 20
Steps:
- Place the ribs on a rimmed baking sheet. If the concave side of your ribs still has its papery membrane intact, remove it: Pry it up at the end of the bones using the tip of a meat thermometer or butter knife, then pull it off with a paper towel. Lightly brush the ribs on both sides with the mustard.
- Prepare the rub: In a small bowl, combine the chile powder, brown sugar, salt, pepper and celery seeds. Reserve 1 1/2 teaspoons rub for serving, then sprinkle the remaining rub on the ribs, coating both sides.
- Set up your charcoal grill for indirect grilling and heat to 300 degrees.
- Once the grill comes to temperature, add half the wood chunks or chips to the coals. Arrange the ribs meat (rounded) side up on the grate away from the heat, then cover the grill. Grill the ribs over indirect heat for 1 hour.
- After the ribs have grilled for 1 hour, spray on both sides with apple cider (if using), turning the ribs with tongs. Add the remaining wood chunks or chips to the fire and close the grill again.
- While the ribs grill, prepare the barbecue sauce: Place all the sauce ingredients, along with 1/4 teaspoon salt and 1/2 teaspoon pepper, in a heavy saucepan and whisk to mix. Bring to a boil over medium-high heat, whisking often. Reduce the heat and gently simmer the sauce, uncovered, until thick and richly flavored, 6 to 8 minutes. Correct the seasoning, adding more salt and pepper to taste; set aside. (Makes about 2 cups.)
- Continue grilling the ribs over indirect heat, rounded side up, until sizzling, browned, tender, and the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch. This normally takes 2 to 2 1/2 hours in all, but sometimes you'll need a full 3 hours. The last 20 minutes, brush the ribs on both sides with some of the barbecue sauce. When ready, the meat should be tender enough so you can pull the individual ribs apart with your fingers.
- Brush each rack on both sides with more barbecue sauce. Move each rack directly over the fire and direct grill to sizzle the sauce into the meat, 2 to 4 minutes per side.
- Transfer the ribs to a platter for serving. Brush once more with barbecue sauce and sprinkle the ribs with the remaining rub. Serve the remaining sauce in a bowl on the side.
CARAMEL BOURBON VANILLA SAUCE
This caramel bourbon vanilla sauce is delightful served over ice cream, cakes, fresh or cooked fruits-or straight from the jar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Combine sugar and 1/2 cup water in a 2-quart saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes.
- Reduce the heat to low. Slowly add cream, stirring with a wooden spoon. Scrape the vanilla seeds into the pan, and add the pod. Add lemon juice, butter, and bourbon. Stir to combine.
- Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.
VANILLA-BOURBON BUTTERSCOTCH SAUCE
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes
Time 10m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- In a saucepan, bring brown sugar, butter, and vanilla to a boil; cook, stirring occasionally, 2 minutes. Remove from heat. Stir in cream, bourbon, and salt. Return to heat; bring to a boil and cook 30 seconds. Let cool slightly before serving. Sauce can be stored in refrigerator up to 1 week; warm over low before serving.
BOURBON BBQ SAUCE
Make and share this Bourbon BBQ Sauce recipe from Food.com.
Provided by Mommaredkat
Categories Low Protein
Time 35m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Simmer the whiskey, garlic & onion for 10 minutes then mix in the other ingredients, slowly boiling for 20 additional minutes.
- BevMo.com.
Nutrition Facts : Calories 455.2, Fat 0.3, SaturatedFat 0.1, Sodium 582, Carbohydrate 47.5, Fiber 1.1, Sugar 33.5, Protein 3.3
Tips:
- Choose the right bourbon: Not all bourbons are created equal. For this recipe, you'll want to choose a bourbon that is at least 80 proof and has a strong, smoky flavor. Some good options include Knob Creek, Maker's Mark, and Wild Turkey.
- Use high-quality ingredients: The quality of your ingredients will directly impact the taste of your sauce. Be sure to use fresh, ripe tomatoes, onions, and garlic. You should also use a good quality bourbon and brown sugar.
- Cook the sauce low and slow: This will allow the flavors to develop and deepen. Be patient and don't rush the process.
- Taste the sauce as you go: Adjust the seasonings to your liking. You may want to add more bourbon, brown sugar, or spices.
- Let the sauce cool before using: This will allow the flavors to meld together even more.
Conclusion:
This vanilla bourbon BBQ sauce is a delicious and versatile sauce that can be used on chicken, pork, beef, or fish. It's also great as a dipping sauce for appetizers. The vanilla and bourbon add a unique and complex flavor that will make your taste buds sing. So next time you're firing up the grill, be sure to give this sauce a try. You won't be disappointed.
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