Bacon Bourbon BBQ Sauce
Embark on a flavor-packed adventure with Bacon Bourbon BBQ Sauce - a tantalizing fusion of smoky bacon, velvety bourbon, and zesty barbecue essence. This unique sauce elevates any dish to new heights, promising a symphony of savory sensations that will leave your taste buds craving for more.
Equipment
- Large skillet
- Blender or immersion blender
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 6 strips of thick-cut bacon diced
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 cup ketchup
- 1/2 cup bourbon whiskey
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon mustard powder
- 1/2 teaspoon cayenne pepper adjust to taste
- Salt and black pepper to taste
Instructions
- In a large skillet over medium heat, cook the diced bacon until it's crispy and the fat is rendered. Remove the bacon from the skillet and set it aside, leaving the bacon fat in the skillet.
- In the same skillet with the bacon fat, add the finely chopped onion and minced garlic. Sauté until the onions are translucent and fragrant, about 5 minutes.
- Add the cooked bacon back into the skillet along with the ketchup, bourbon whiskey, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, mustard powder, and cayenne pepper.
- Stir well to combine all the ingredients, scraping the bottom of the skillet to incorporate any browned bits. Reduce the heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally, until it thickens to your desired consistency.
- Taste the sauce and adjust the seasoning with salt and black pepper as needed.
- Once the sauce has reached your desired thickness, remove it from the heat and let it cool slightly before transferring it to a blender or using an immersion blender to blend until smooth. Alternatively, you can leave it chunky if you prefer.
Notes
Special Note
We are all love tasting the tiny bits of bacon in our barbecue sauce but if you prefer a smooth texture, strain the sauce through a mesh sieve before serving, discarding the solids.