Balsamic Bourbon Barbecue Sauce Recipes

Steps:

• For the BBQ sauce:
• Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.
• For the chicken or steak:
• Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.
• Cook the chicken about 8 minutes per side. Cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature, 120 degrees F for medium rare, 135 degrees F for medium (about 6 minutes per side), 155 degrees F for well done (about 9 minutes per side). Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.
• Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.

Steps:

• In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
• Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

Steps:

• Dice onion very finely, saute' with pressed garlic until soft.
• Add bourbon and chili paste (or pepper flakes), reduce over low flame.
• Add remaining ingredients and simmer until reaching the desired consistency (about 45 minutes). Tastes better over time, so prepare a few days in advance if you can.
• If not salty enough for your taste, add soy sauce rather than salt.

Steps:

• Put the balsamic vinegar and bourbon in a small nonreactive pan over medium-high heat. Bring to a boil, then immediately lower the heat so the mixture bubbles gently.
• Cook, stirring occasionally, until the liquid reduces to about 1/2 cup, 15 to 20 minutes; it should coat the back of a spoon and will thicken a little more as it cools. Salt to taste, and serve warm or at room temperature.

Steps:

• Heat oil in a saucepan over medium heat. Add shallots and saute for 1 minute. Add balsamic vinegar and reduce by half. Add ketchup, brown sugar, and honey; bring to a simmer and cook for 5 minutes, stirring constantly.