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
RIVERBOAT BARBECUE SAUCE
'Maple and orange are the flavors that accent this sweet and tangy sauce,' says Barb Loftin of Florence, Kentucky. 'My husband and I think it's the best barbecue sauce we've ever tasted. I gave it this name because we live near the Ohio River and love to watch the riverboats go by. The sauce is especially good on ribs or pork chops.'
Provided by Allrecipes Member
Time 25m
Yield 10
Number Of Ingredients 13
Steps:
- In a small saucepan, combine all the ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat. Discard cloves. Cool. Store in the refrigerator.
Nutrition Facts : Calories 59.5 calories, Carbohydrate 15.1 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 218.8 mg, Sugar 12.8 g
CLAY B'S RED RIVER VALLEY BRISKET
Make and share this Clay B's Red River Valley Brisket recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 9h
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- Make the barbecue sauce: in a heavy nonreactive saucepan, add the ketchup, vinegar, mustard, Worcestershire sauce, lemon, onion, brown sugar, chili powder, garlic salt, black pepper, ginger, cayenne, and 1 cup water; slowly bring to a boil over medium heat.
- Decrease heat to medium and let the sauce simmer gently until thick and full-flavored, about 30 minutes, adding a little more water if it gets too thick.
- Taste for seasoning, adding more brown sugar, garlic salt, and/or even vinegar, as necessary, to taste.
- Strain the sauce before serving, if desired; transfer the sauce to clean jars and refrigerate until serving.
- Make the rub: combine the rub ingredients in a bowl; use your fingers to mix the rub; set aside roughly 1/3 of the rub.
- Trim the outer layer of fat on the brisket so that about ¼ inch remains; if there is a pocket of fat between the flat and the cap, cut it out and discard it.
- Cut the meat into 3 equal-size pieces; sprinkle 2/3 of the rub all over both sides of the pieces of brisket, dividing it evenly among them and patting it into the meat with your fingers.
- Wrap meat in plastic wrap and let cure 12 hours in the refrigerator.
- Pour the cider into a spray bottle; set aside.
- Set up grill for indirect grilling and preheat to low; **if using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease heat to low; **if using a charcoal grill, place a large dip pan in the center, preheat grill to low, then toss 1 cup of wood chips on coals; **if using a smoker, fire it up according to manufacturers directions.
- When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from heat; cover the grill.
- Cook brisket until handsomely browned, about 3 hours.
- Spray the meat every hour with apple cider.
- Turn over the meat and cook 1 more hour.
- **If using a charcoal grill, every hour you will need to add 12 fresh coals and ½ cup of wood chips to each side.
- Spray each piece of meat one more time with apple cider; sprinkle the reserved rub all over the pieces of meat, dividing it evenly among them, then wrap each piece in heavy foil.
- Return the wrapped meat to the grate, cover the grill, and continue cooking the brisket until very tender, 3-4 hours; **if using a charcoal grill, you will need to add 12 fresh coals to each side every hour, no more chips are necessary.
- Partially unwrap one of the briskets to test for doneness-should be very dark and tender and have an internal temperature of 190°.
- Transfer brisket to a cutting board; let rest for 20 minutes.
- You can serve brisket right away-slice it thinly across the grain; or you can refrigerate it overnight and reheat it in a 350° oven for about 1 hour.
- Can be served in a bun with barbecue sauce.
Nutrition Facts : Calories 1782.9, Fat 123.6, SaturatedFat 49.2, Cholesterol 331.1, Sodium 1432.2, Carbohydrate 82.7, Fiber 3.6, Sugar 57.4, Protein 83.3
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