I followed the directions to a T and there is no way you get 4 cups...something is awry with this recipe. I also had to add a lot of ketchup to cut the heat (which was unbearable). It eventually turned out okay but the basic recipe is just bad, mainly because 2/3 chili sauce is too much and there's not enough other liquid to counterbalance it.
Bourbon Barbecue Sauce
Bourbon lends a smoky caramel hint to this spice-laden sauce which is particularly good with pork. This recipe first appeared in our June/July 2011 BBQ issue.
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Credit: Todd Coleman
MAKES 4 CUPS
2 tbsp. unsalted butter
2 cloves garlic, minced
1 small yellow onion, minced
¼ green bell pepper, chopped
⅔ cup chili sauce
⅓ cup packed brown sugar
¼ cup bourbon
1 tbsp. Worcestershire sauce
1 tbsp. distilled white vinegar
2 tsp. honey
2 tsp. dry mustard
2 tsp. chili powder
1 tsp. kosher salt
1 tsp. ground black pepper
½ tsp. ground coriander
¼ tsp. cayenne
Heat butter in a 4-qt. saucepan over medium-high heat. Add garlic, onion, and bell pepper; cook until soft, about 4 minutes. Stir in chili sauce, sugar, bourbon, Worcestershire, vinegar, honey, mustard, chili powder, salt, pepper, coriander, and cayenne; simmer, stirring, until thickened, about 30 minutes.
Ratings & Reviews (4)
I agree something is wrong with this recipe. Maybe they'll correct it in the next issue. The instructions above make an incredibly spicy cup of weirdness. I added a 28oz can of crushed tomatoes to mine, which is roughly 3 cups worth, for a total of 4 cups of sauce. It had a nice flavor with this addition. I still prefer the Dr. Pepper BBQ sauce from the same issue.
I really liked this sauce. i halved it and was very pleased.
Indeed, not much there, but it was an excellent...BBQ chutney! loved it.
Bourbon Barbecue Sauce
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