Right about now, you are probably trying to process the awesomeness of the title of this post, you’re mind is trying to wrap it’s thoughts around barbecue sauce, bourbon, and bacon fat all existing in the same recipe. We are here to tell you “Yes, Virgina there is a Santa Claus” and you can have bourbon and bacon fat in your barbecue sauce just like The Founding Fathers intended!
Barbecue Sauce Recipe
- 2 Cups Beef Stock
- 1 Small Onion Finely Chopped
- 2 Tablespoons Bacon Fat
- 1/4 Cup Diced Bacon
- 2 Cups Ketchup
- 1 Cup Apple Cider Vinegar
- 3 Tablespoons Hot Sauce (Frank’s or something similar)
- Kosher Salt and Fresh Ground Pepper to taste
- 2 ounces of Bourbon
- Heat the bacon fat over a medium flame and soften the onions in it, this should take about 2 minutes.
- Add the diced bacon
- Add the beef stock
- Pour in the vinegar and bring to a boil.
- Stir in the ketchup and hot sauce.
- Reduce the heat and simmer for 30 minutes. The sauce should thicken slightly.
- Add the salt and pepper to taste.
- Pour in the Bourbon
- Simmer for 10 more minutes to cook down the Bourbon
This sauce has a nice hit of acid from the apple cider vinegar and develops smokiness from the bacon. The onions give a bit of sweetness along with the ketchup. It is the bourbon that mellows it all out and brings it all together. An interesting variation of this sauce is to not cook down the bourbon, it can be mixed in just prior to serving. This amps up the punch of the sauce, makes it not kid friendly but it is so good.
We here at flames and food believe that if you are going to cook with booze, cook with something that you would actually drink. That is why we are proud to serve Knob Creek to our guests when we entertain. Trust us on this.
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