Maple Bourbon Barbecue Sauce Food

MAPLE BOURBON BARBECUE SAUCE

Steps:

• Heat the butter and oil in large saucepan over medium heat. Once the butter has melted, add the onion powder and simmer for 1-2 minutes. Remove from the heat and add the bourbon. Boil down the mixture for 5 minutes. Reduce the heat to medium-low.
• Add the remaining ingredients and mix thoroughly. Simmer, stirring occasionally for 15-20 minutes. (During this time, feel free to taste the sauce and adjust it to your preference by adding more molasses, maple syrup, or sugar for sweetness or soy sauce for saltiness.)

MAPLE BOURBON BARBECUE SAUCE

Steps:

• In a small bowl whisk the brown sugar, salt, onion powder, garlic powder, chili powder, pepper, and cornstarch together and set aside.
• Using a large saucepan bring the maple syrup, molasses, tomato sauce, bourbon, white vinegar, and water to a boil over medium-high heat.
• Add the spice mixture to the sauce and stir to combine.
• Reduce heat to a simmer and continue to cook for 45 minutes, stirring occasionally.

MAPLE BOURBON BARBECUE SAUCE

Steps:

• Add all ingredients except for the whiskey to a large saucepan. Whisk to combine and heat over medium. Bring to a full (but controlled) boil. Reduce the heat and allow sauce to simmer, stirring occasionally, for 20 to 30 minutes, until thick.
• Add the whiskey and continue cooking another 5 minutes.
• Remove saucepan from heat and allow it to cool. The sauce will continue to thicken as it cools. Transfer sauce to a sealable container and refrigerate until ready to use. Sauce will keep for up to 3 weeks.
• Use as a meat marinade or for drizzling on all the foods ever.

MAPLE BOURBON GLAZE

Steps:

• Using a small saucepan and high heat melt the butter and stir in the bourbon and maple syrup.
• Stir the glaze while it comes to boil. Once it comes to a boil, lower the heat to medium-high and let the glaze reduce for 10 minutes or until it starts to thicken.
• Using a silicon brush, apply the glaze to the outside of whatever you're glazing. Let the glaze set for 10 to 15 minutes between each coat.

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.

THE AWARD LOSING MAPLE BOURBON BBQ SAUCE!

Steps:

• Combine everything in a sauce pan and simmer until thickened. About 15 minutes.

MAPLE BOURBON GLAZE

Steps:

• Combine all ingredients in a medium saucepan over medium heat and bring to a boil.
• Reduce the heat to low and simmer for 15-20 mins until the glaze reaches a syrupy consistency.
• Use right away or store in a glass jar. Will last at least 2 weeks tightly sealed in the refrigerator.

MAPLE BARBECUE SAUCE

Steps:

• In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until the onion is tender. Stir in the syrup; cook until heated through. Store in an airtight container in the refrigerator for up to 3 weeks. Stir before using.

MAPLE-BOURBON APPLE BARBECUE RIBS

Steps:

• Add oil to a large saucepan over medium-high heat. Add onion and apple and cook about 5-7 minutes or until apples and onions are soft, stirring occasionally.
• Add vinegar, cider (or juice), bourbon, and tomatoes with liquid to pot. Stir to combine. Stir in salt, garlic powder, black pepper, cinnamon, nutmeg, and allspice until combined.
• Bring mixture to a boil, then reduce heat to simmer for about 30-60 minutes or until reduced. Use an immersion blender to blend (or you can use a blender. SEE NOTES BELOW). Stir in maple syrup and liquid smoke to your liking. Cool completely and refrigerate at least a few hours or overnight.
• Prepare ribs as desired on grill (or in oven). During last few minutes of cooking, baste ribs with sauce.

MAPLE BOURBON BARBECUE SAUCE

Steps:

• In medium saucepan over medium-high heat, whisk together all ingredients.
• Bring to simmer, lower heat to just maintain gentle simmer.
• Cook until thickened and reduced by half, about 20 minutes.
• Cool, cover, and refrigerate for up to 2 weeks.

MAPLE BOURBON BBQ SAUCE

Steps:

• All all ingredients to a sauce pan set over medium heat and stir so that everything is evenly combined. Let mixture cook until it reaches a boil, stirring occasionally.
• Once boiling, reduce heat to low or low-medium and simmer for 35 to 40 minutes as the sauce reduces. Once sauce has thickened to your liking, let cool and store in an air-tight container in the refrigerator.

MEATLOAF WITH MAPLE BOURBON BBQ SAUCE

Steps:

• Pre-heat oven 425 degrees F.
• Line a baking pan with tinfoil (to ease clean up). A loaf pan or a roasting pan all work well.
• Place meats in a large bowl.
• grate or food process carrot and add it to the bowl with the meat.
• Finely chop or food process the onion and add it to the bowl with the meat.
• Add almond meal (finely ground almond flour) to the meat mixture. If this ingredient is not available a finely chopped slice of bread can also suffice. However, the recipe will no longer be gluten free.
• Add curry powder, chili powder, italian seasoning, garlic powder and hot sauce to the meat mixture.
• Put a dollop of maple syrup and a dollop of ketchup in the meat mixture (optional).
• Using your hands, mix the meat mixture together with the spices and vegetables, working it till all the ingredients in the bowl are mixed together. The mixture should be fluffy and wet, but not runny. If the mixture is too loose, add a little more almond meal, but careful not to add too much as it should be moist!
• Form the meat mixture into a loaf shape in the pan you are using. The loaf should be about a pinky's width away from the sides of the pan, mounded up. If there isn't enough room, use a slightly larger pan. If you fill the pan right up grease will not be able to escape the sides and will overflow from the loaf! It is better to use a too large pan than a too small pan.
• Put the bowl you mixed the meat in to the side. You can use this later to drain extra grease into.
• Place loaf into the preheated oven. Set a timer for 40 minutes. Bake uncovered.
• While the loaf is cooking, whisk together the ketchup, maple syrup, mustard and bourbon to make your BBQ sauce. If you like spicy foods feel free to add some chili flakes or some of your favourite hot sauce.
• After the meatloaf has baked for 40 minutes, remove it from the oven and carefully drain the liquid from the pan. For ease of not making extra dishes, I suggest using the bowl you mixed the meat into. This liquid will be discarded! Only drain as much as you can safely. Use heat-safe oven mitts while doing this!
• Pour the BBQ sauce mixture over top of the meatloaf and put it back in the oven for 30 minutes.
• After 30 minutes insert a meat thermometer into the middle of the thickest part of the loaf. It should read at least 160 degrees F. If it does not, cook it for another 15 minutes and check again.

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.

STICKY MAPLE BOURBON CHICKEN

Steps:

• Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes.
• While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.)
• To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm.

SWEET BOURBON BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Heat oil in a saucepan. Add garlic and cook for 15 to 20 seconds until it becomes fragrant.
• Add ketchup and maple syrup, cider vinegar, and bourbon. Simmer over low heat for 4 to 5 minutes, stirring often.
• Add Dijon mustard, salt, and black pepper. Simmer for 3 to 4 more minutes. Remove from heat and let the sauce cool for 5 to 10 minutes before using. Use sauce as a baste while meat is on the grill or serve on the side once grilled meat is plated.

MAPLE BOURBON BBQ SAUCE

Steps:

• Combine all ingredients in a small saucepan and stir together well over medium heat.
• Bring to a brisk simmer over medium, whisking occasionally.
• When the sauce comes to a simmer, reduce heat to medium-low and continue to simmer, whisking occasionally, for 15 minutes to reduce.
• Remove the sauce from the eat and let stand to cool completely.
• Store in an airtight container in the fridge.
• Enjoy!

APPLE BOURBON BARBECUE SAUCE

Steps:

• In a small skillet, melt the butter over medium heat. Add the onion to the skillet and sauté for 4 minutes. Add the grated apple, bourbon, salt, cayenne pepper, cinnamon, and cumin and sauté for an additional 2 to 3 minutes. Remove from the heat and set aside.
• In a large nonreactive saucepan, add the remaining ingredients and mix well. Simmer over medium-low heat for 5 minutes, stirring frequently. Add the apple mixture and stir well. Simmer for 2 additional minutes and remove from the heat. After cooling, transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.
• Cooking Method
• Stove

JIM BEAM BOURBON BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Combine all ingredients in 2-quart saucepan. Bring to a boil over high heat, stirring occasionally.
• Reduce heat to low; simmer uncovered 20 minutes, or until thickened, stirring occasionally.