Bourbon Vidalia Onion Barbecue Sauce Recipes

BOURBON WHISKEY BBQ SAUCE

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.

VIDALIA ONION BBQ SAUCE

Steps:

• Heat oil in a large saucepan over medium heat. Add onions and cook, stirring often, until translucent, 3 to 5 minutes. Add ketchup, vinegar, honey, lemon juice, Worcestershire, mustard, pepper and cayenne. Bring to a boil over high heat. Reduce heat to maintain a low simmer and cook, stirring occasionally, for 30 minutes.

BOURBON BARBECUE SAUCE

Steps:

• In a deep frying pan (Dutch oven?), melt the butter and gently fry the onions, chilies and garlic for about 5 minutes.
• Lower the heat and add all the other ingredients, except the Bourbon, stirring after each addition.
• Simmer for about 10 minutes, stirring frequently, then add the Bourbon and cook for another 3-5 minutes.
• Let the sauce cool, stir now and then.
• Put in clean jars or wide neck bottles and label.
• Store in a cool dark place.

GRILLED PRIME RIB STEAKS WITH BOURBON-BBQ BASTE AND SPICE RUBBED GRILLED VIDALIA ONIONS

Steps:

• Heat the butter and oil over medium heat in a heavy-bottomed medium saucepan. Add the onions and garlic and cook until translucent, 3 to 4 minutes. Add 2 cups bourbon and cook until completely reduced. Add the tomatoes and water, bring to a boil, and then simmer for 10 minutes. Add the remaining ingredients, excluding the salt, pepper, and steaks, and simmer for an additional 20 to 25 minutes, stirring occasionally. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool slightly. Whisk in the remaining 2 tablespoons of bourbon.
• Heat grill to high. Season steaks on both sides liberally with salt and pepper and rub some of the spice rub from the onions onto 1 side of the steaks. Place steaks on grill, spice rub side down, and grill until slightly charred and crusty, about 4 to 5 minutes. Brush the steaks with some of the Bourbon-BBQ baste and turn steaks over; reduce heat of the grill to medium-low and cook to medium-rare doneness, about 8 to 9 minutes longer. Brush with the Bourbon-BBQ baste every 2 minutes. Remove from the grill, brush with more of the baste, and let rest for 5 minutes before slicing into 1/4-inch thick slices.
• Heat grill to high.
• Whisk together all spices in a small bowl until combined. Brush onions with oil on both sides. Rub 1 side of each onion with some of the spice mixture and place rub side down on the grill. Grill until golden brown and a crust has formed. Turn the onions over and continue grilling until just cooked through. Serve with the steaks.

VIDALIA ONION BARBECUE SAUCE

Steps:

• Combine Cloves and Pickling Spices in a loose cheesecloth. Tie tightly and place in a large sauce pot. Add all other ingredients and bring to a boil. Reduce heat and simmer for 1 hour 45 minutes. Stir frequently.
• Remove from heat. Remove cheesecloth spices and discard after squeezing the juices out of the bundle. After allowing to cool to a safe temperature, ladle mixture into blender. Blend until smooth.
• Jar according to canning kit instructions or cover and refrigerate.
• Yields 5 pints. Serving size: One Tablespoon.

BOURBON VIDALIA ONION BARBECUE SAUCE

Steps:

• Heat oil and butter and sautee onions and garlic till tender about 5 minutes.
• Add rest of ingredients bring to boil then simmer for 30 minutes.
• Using a hand blender puree till onions are very fine.
• Cool and jar.
• Baste on any meats you want to be finger licking GOOD!

SOUTHERN PEACH, VIDALIA ONION & BOURBON BBQ SAUCE

Steps:

• 1. Heat the butter and oil over medium heat in a 4-quart or larger sauce pan.
• 2. Add the onions and cook, stirring often, until the onion are translucent, about five minutes.
• 3. Add the garlic and cook one minute longer.
• 4. Add the peaches, bourbon and chipotle peppers and cook, stirring often, until the bourbon has almost completely cooked out, about ten minutes.
• 5. Pour the mixture along with the water into a blender and blend until smooth.
• 6. Pour the mixture back into the sauce pan and lower the heat to low.
• 7. Add the remaining ingredients, cover and simmer for 30 minutes, stirring often to keep the sauce from sticking and burning.