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Bourbon Barbecue Sauce

I love barbecue sauce as a condiment(Some may suggest I love it too much). There are so many varieties you can sample and they can really compliment a meaty burger or brat. Being a lover of whiskeys and bourbons as well, here is my take on a bourbon barbecue sauce.


Bourbon Barbecue Sauce

Course Condiment
Cuisine Americana
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 1


  • 1 medium yellow or white onion
  • 4 cloves of garlic
  • 3/4 c bourbon(Pick what you want but I wouldn’t waste the good stuff in a sauce)
  • 2 c ketchup
  • 1/3 c cider vinegar
  • 1/4 c Worcestershire sauce
  • 1/2 c dark brown sugar packed
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper sauce(If you like more kick try 1 Tbsp. BANG!)
  • 1/2 c cold water
  • 1 Tbsp corn starch


  • Mince the onion and garlic. Then put them into a pot
  • Add the bourbon and simmer for 10 minutes, stirring occasionally until the onions are translucent.
  • Add all the remaining ingredients except the water and the corn starch.
  • Bring your sauce to a boil and then reduce heat to simmer for 15 minutes, stirring occasionally.
  • Mix the water and corn starch together and stir vigorously until it is absorbed by the water into a milky concoction.
  • Pour the water into your sauce.
  • Stir constantly for 1 minutes and then continue to simmer and stir 4-5 minutes until the sauce thickens.
  • Let cool and store in the refrigerator until you need it or follow regular canning guidelines if you wish to keep it without refrigerating.


There’s a lot of opportunity to change up this recipe. Try adding a few Tbsp of liquid smoke are add hot peppers with your onions in the beginning. The only person that knows what you like is yourself, so feel free to put your soul into what you make by doctoring the recipe to your tastes.

Chad Groetsch

To be honest, there's a ton of stuff - not all of it rosy - about me on the internet so there's nothing new to say here. I like food and sharing my recipes.

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