It is officially grilling season! This year I wanted to try a new dipping sauce to go along with our BBQ Grilled Chicken and Greg’s BBQ Center-Cut Boneless Pork Chops. I adapted this recipe from Backyard Grilling. They have some wonderful recipes that you might want to check out! As a suggestion, you could add more heat to it with chili powders and peppers depending upon how you like your sauce. The Bourbon is a nice touch of flavor to your dipping sauce since it is known for its big vanilla, oak and caramel notes. If you do not have Bourbon you could try a Bourbon Extract – I cannot provide any information on using an extract since I prefer to use the pure ingredients when possible. Here is more information on a Bourbon distillery “How Bourbon Gets Its Beautiful Flavor”. The article “Bourbon Basics” is a quick read with basic facts. It is an interesting process and reminds me of the care and love that is taken with making wine. If you do not have time to read these articles, here are a few facts I gathered through my research.
- Bourbon must be aged for a minimum of two years in new American oak barrels – per the law.
- Bourbon that is aged at least two years may use “straight bourbon” on the label with the age of the whiskey indicated.
- Bourbon aged at least four years does not need to list an age when using “straight bourbon” on the label.
- A bottle labeled “straight bourbon” without an age indicated, is at least four years old.
- No additional flavorings or color additives, by law, may be added to the Bourbon.
- Aging is not always better. What happens is the sugars dissipate first, and once they are gone the whiskey will become more tannic, and the bitter wood characteristics are introduced.
12 ounces of Chili Sauce
¼ cup Olive Oil
2 tbsp Maple Syrup
2 tbsp Bourbon
2 tbsp Soy Sauce, low-sodium
2 tbsp Worcestershire sauce
2 tbsp Dried Chives
Mix together all ingredients and chill in the refrigerator.