Jim Beam Bourbon Barbecue Sauce Recipes

JIM BEAM® BOURBON BBQ SAUCE

Steps:

• Combine all ingredients in a medium saucepan and then whisk until well blended and the brown sugar has dissolved
• Set heat to high and bring to a boil, stirring occasionally to avoid sticking or burning
• Reduce heat to low and let simmer for 25 minutes until thickened, stirring occasionally

JIM BEAM BOURBON BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Combine all ingredients in 2-quart saucepan. Bring to a boil over high heat, stirring occasionally.
• Reduce heat to low; simmer uncovered 20 minutes, or until thickened, stirring occasionally.

JIM BEAM'S BBQ SAUCE

Steps:

• In medium sauce pan combine ingredients.
• Bring to a boil over high heat stirring often.
• Reduce heat to low simmer for 20 minutes.
• Stirring occasionally until thickened.
• Let cool down to room temperature before putting in a bottle and putting in refrigerator.

TONGUE TINGLING JIM BEAM BBQ SAUCE

Steps:

• Combine all the ingredients in a small saucepan and whisk together. Heat over medium high heat until the mixture starts to boil, stirring regularly.
• When the mixture boils reduce the heat to a simmer and continue to cook for about 6-8 minutes or until very fragrant and smooth.
• Let the sauce cool to room temperature then transfer to a storage container and refrigerate overnight for the flavors to marry.
• Sauce will keep for several weeks.

BOURBON BBQ SAUCE

Steps:

• Combine all of the ingredients in a medium saucepan. Whisk well to combine.
• Bring to a boil over medium-high heat. Reduce to a simmer and cook for 15 minutes.
• Let cool for 20 minutes before transferring to a mason jar or air tight storage container.
• For best flavor, let set for 24-48 hours before using. Otherwise, use immediately.
• Store in the refrigerator for up to 2 weeks or the freezer for up to 3 months.

BOURBON BBQ SAUCE

Steps:

• Place all the ingredients into a small pot over medium-high heat. Stir well then bring the pot to a boil. Reduce the heat so that it bubbles gently and continue to cook (with the lid off) for 15 minutes, or until the sauce reduces to about 1 ¾ cups.
• Store for up to 2 weeks in your fridge or up to 3 months in your freezer.