Orange Bourbon Barbecue Sauce Recipes

ORANGE BARBECUE STEAK KEBABS

Steps:

• For the barbecue sauce: Heat the oil in a small saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the orange juice and simmer until slightly reduced, about 5 minutes. Add the ketchup, sugar and Worcestershire and return to a simmer. Cook until slightly thickened and the onions are tender, about 10 minutes. Puree until smooth in a food processor. Transfer to a bowl and cool completely.
• Make the kebabs: Cut the steak into approximately 1-inch cubes. If there are parts of the meat that are significantly thinner, cut those into longer pieces that can be folded together when skewered. Toss the steak with about 1/2 cup of the barbecue sauce in a medium bowl and marinate in the refrigerator at least 1 hour and up to 4 hours.
• Preheat the grill to medium-high. Skewer the meat, alternating with tomatoes, scallions, and orange pieces on ten 10- to 12-inch metal or wooden skewers. Sprinkle with salt and pepper. Set aside about 1/4 cup of the barbecue sauce and use it to brush all over the skewers. Reserve the remaining sauce for serving.
• Grill the skewers, turning 2 or 3 times, until well-marked and cooked to desired doneness, 5 to 6 minutes total for medium rare. Serve the skewers with the reserved barbecue sauce on the side. Any remaining barbecue can be kept refrigerated for up to 2 weeks.

ORANGE BOURBON BARBECUE SAUCE

Steps:

• Mix all ingredients together and cook over med heat for 20 minuets. If using this for meatballs put a package (96 pieces) of cocktail meatballs in half the sauce and simmer for 30 min over med heat. Stir so sauce sticks to the meatballs and not to the bottom of the pan. Watch it or it will burn.

FLORIDA BBQ SAUCE

Steps:

• In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 30-35 minutes. Refrigerate up to 1 week.

SPICY ORANGE BBQ SAUCE

Steps:

• In a med. saucepan over med. heat. Simmer Ketchup, honey, sugar and butter.
• Stir constantly until butter is completely melted - Do not boil!
• Add other ingredients- simmer 10 minutes and taste.
• Gradually add additional seasoning until desired flavor is reached. (ie. Spicier- more pepper, sweeter- more honey.)
• IMPORTANT.
• When adding ingredients do not exceed 1/8 teaspoons at a time. After you add, let it simmer for at least five minutes This will bring the flavors and give you a more honest taste.
• Also if you boil it you'll most likely burn it, so stir constantly.

BOURBON WHISKEY BBQ SAUCE

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.

ORANGE BARBECUE SAUCE

Steps:

• In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. May be refrigerated for up to 1 week. Use as a basting or dipping sauce for pork, poultry or beef.

BOURBON ORANGE SKILLET BBQ CHICKEN WITH CORN BREAD TOPPER

Steps:

• Preheat oven to 375°.
• Heat 1 tablespoon oil in a medium sauce pan over med-high heat.
• Add the onions and garlic to the pan and cook until tender, 4-5 minutes.
• Season the onions with salt and pepper and stir in the tomato paste and smoked paprika.
• Cook the mixture for 1-2 minutes, then add the Worcestershire sauce, hot sauce, brown sugar, orange zest, orange juice, and chicken stock to the pan.
• Bring everything up to a bubble, then reduce the heat to medium and simmer the sauce until thickened, about 5 minutes.
• While the sauce is simmering, place a large cast-iron skillet over med-high heat with the remaining 2 tablespoons oil.
• Season the chicken with salt and pepper and cook it until golden brown on all sides, 5-6 minutes.
• When the chicken is golden brown, pour the thickened barbecue sauce into the cast-iron skillet and add the bourbon, but don't stir it inches.
• Remove the pan from the heat and very carefully flame the alcohol by using a match or barbecue lighter.
• Return the pan to the heat and allow the alcohol to cook out of the bourbon; it'll be ready when the flames die away.
• Remove the skillet from the heat and reserve on a heat-safe surface while you prepare the corn bread.
• In a mixing bowl, prepare the corn bread batter according to the package directions.
• Fold the scallions and 1/2 cup cheese into the batter and spoon it evenly over the top of the barbecue chicken.
• Sprinkle the rest of the shredded cheese over the corn bread and transfer the skillet to the oven.
• Bake until the corn bread is golden brown and baked through, about 15 minutes.
• Serve immediately.

BOURBON AND BROWN SUGAR BARBECUE SAUCE

Steps:

• Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes. DO AHEAD: Can be made 2 weeks ahead. Cover; chill. Use at room temperature.