Whiskey Bacon Barbecue Sauce is the smokey, sweet, tangy, and delicious sauce of your dreams. It’ll be the hit at your bbq’s all summer long.
Everything in this sauce plays so well together the bacon and onions, the garlic, whiskey and Worcestershire sauce. It’s truly a Rockstar sauce that has all the good flavors in every bite.
No, you won’t get drunk off this sauce, the whiskey is a balancer in all these big flavors. It complements the smokiness in the bacon and the sweetness from the brown sugar. It really brings this sauce together.
When making barbecue sauce you are more than welcome to serve it right away, but I love to let all the flavors meld in the fridge overnight before using. Store in an airtight container like a mason jar. It keeps well for up to two weeks.
Smother this sauce on everything from ribs, to grilled meats, or burgers.
I always say cook with what you like to drink, if you have it on hand, use it, don’t go out of your way to buy something that you’ll use just a little bit of then it sits in your pantry for eternity. We’re currently loving this Meat Eater Bourbon Whiskey from Steve Rinella. It’s made here in Montana so supporting our local fare.
Whiskey Bacon Barbecue Sauce
- 1/2 pound Hickory Smoked Bacon, sliced into lardons
- 1 small Sweet Onion, sliced
- 2 cloves Garlic, minced
- 1/3 cup Whiskey
- 1 tablespoon Liquid Hickory Smoke
- 4 tablespoons Worcestershire Sauce
- 2 cups Ketchup
- 1/3 cup Apple Cider Vinegar
- 1/4 cup Brown Sugar
- Step 1 In a heavy bottomed pot or a large dutch oven, cook bacon over medium heat, about 5 minutes, until fat is rendered and bacon is just getting slightly crisp. Add the onion and continue cooking stirring occasionally while onion sautes, about 5 minutes or until the onion is softened. Add the garlic and stir for about 30 seconds until garlic is fragrant and slightly cooked.
- Step 2 Add all remaining ingredients, bring to a low simmer while stirring to combine all ingredients. Cover and cook stirring occasionally for 30 minutes.
- Step 3 Remove from heat and at this point you can either leave the sauce chunky and rustic or transfer sauce to a food processor or blender. Always be careful when blending hot liquid. Use a clean kitchen towel to cover lid. Blend until smooth. Use a fine mesh sieve to strain sauce into a bowl. Use a spatula to push sauce through sieve.
- Step 4 Serve immediately on ribs or grilled chicken or store in an airtight container in the fridge for later use. Enjoy!
Savor and Enjoy!