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Bourbon Dipping Sauce

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.

4 thoughts on “It is BBQ and Grilling Season! Add a Bourbon and Chili Dipping Sauce

  1. kanzensakura says:

    Thank you for letting me kinow. This just looks really good. The thought of those different flavors merging makes my mouth water. I am definitely going to fix this. Bourbon extract does not taste like bourbon any more than rum extract tastes like rum. you may as well use the bourbon because the extract has a high alcohol volume and if one doesn’t want to have a lot of liquor on hand, just purchase one of the small “airplane” bottles at the liquor store. I keep bourbon all the time. I don’t entertain with alcohol, but it is fine stuff in the winter mixed with honey and lemon when you have a chest cold! or heated as a toddy for a bad cold.

    1. Bernice says:

      It is a good dipping sauce. I made it over a week ago and it taste as fresh as the first day. I am not a fan of using extracts either or cooking wines. I always have a small bottle of sherry and bourbon for cooking. Plus a bottle of rum with a vanilla bean! You know a hot toddy can do wonders when you are sick!

      1. kanzensakura says:

        Yes, it really can. A toddy gets you all warm, soothes, kills germs, and helps thin out and break up up plegm. I prefer to use the pure flavors in my cooking as well. The alcohol cooks off so no harm is done.

      2. Bernice says:

        I know some people do not like to use alcohol in their recipes; but like you said it cooks out and just leave a wonderful flavor!

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Susan Call Hutchison

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