Bourbon Barbeque Recipe
The important element of this bbq recipe is to have deep flavors, which is partly accomplished by having two types of sweet ingredients and two types of heat. The paprika/cayenne combination is important. However, you can mix and match the sweets. The molasses can be swapped out for sugar or (my personal favorite) coconut sugar. The honey can be swapped out for agave or even maple syrup. The other critical stage is to caramelize the shallots and tomato concentrate, complementing and bolstering the bourbon’s wood notes.
- 1/4 cup butter
- 6 shallots, chopped
- 1 tablespoon smoked paprika (aka spanish paprika)
- 2 teaspoon cayenne pepper
- 1/2 cup tomato concentrate
- 1 cup bourbon, something in the $20 range.
- 1/2 cup apple cider vinegar
- 1/3 cup dark molasses
- 1/3 cup honey
- 2 teaspoon fine salt
In a large sauce pan over medium high heat, melt the butter. Add the shallots, and allow to caramelize evenly (about 4 minutes). Add the tomato concentrate, paprika and cayenne. Cook for about one minute, or until the mixture starts to stick onto the bottom of the pan.
Pull the pan off the flame and add the bourbon. To do this safely, you can add it back onto the stove at turn down the heat to medium, and allow it to reduce. To do it the fun way, light the sauce on fire and watch the flambe action (be careful, as you can light your home and/or self on fire!). Allow the bourbon to reduce most of the way down, and add the vinegar, molasses, honey, and salt. Turn the heat down to low and simmer for five minutes.