Tennessee Whiskey Barbecue Sauce Recipe

May 24, 2012 4:31 pm

Barbecue sauce with a shot of Jack for courage

By Jess Kapadia

Let there be no question in your mind as to why this barbecue sauce recipe is incredibly popular in whiskey country — Tennessee in particular. The debate rages on. Which is more important: the meat you're chowing down on or the whiskey you're chasing it with? The answer: both. A few drops of liquid smoke, which we normally wouldn't endorse (give us real smoke or give us death), provides the whiskey sauce with a flavorful little kick in the pants.

+ ENLARGE

Photo: Southern Foodways Alliance on Flickr

This whiskey barbecue sauce recipe satisfies two important grilling urges in one fell swoop.

Servings: 2 cups

Ingredients

1 tablespoon canola oil

1/4 cup onion, finely minced

1/2 cup Jack Daniels or other whiskey

2/3 cup ketchup

1/2 cup cider vinegar

1 teaspoon worcestershire sauce

1 tablespoon Tabasco

a few drops of liquid smoke

Directions:

Heat the canola oil in a medium saucepan over medium heat.
Add onion and saute, stirring frequently, until translucent — about 5 minutes.
Deglaze pan with whiskey, stirring to scrape off any bits from the bottom of the pot, then add the rest of the ingredients and whisk together.
Bring to a simmer, then reduce heat to low and cook for 20 minutes.
Remove from heat, allow to come to room temperature and transfer to a container with a tight lid. Will keep in the refrigerator for up to a week.

Level of Difficulty:

Easy

Prep Time:

5 minutes

Cooking Time:

25 minutes

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