Episode 308: Perfect Hog
Smoke Wrangler’s Bacon Bourbon Barbecue Sauce
Smoke Wrangler’s Bacon Bourbon Barbecue Sauce
Recipe Notes
- Yield: Makes 1 quart
Ingredients
- 2 strips artisanal bacon, such as Nueske’s, finely diced
- 1-1/2 cups cider vinegar
- 2-1/2 cups ketchup
- 1 cup (packed) light brown sugar
- 2 tablespoons red pepper flakes
- 2 tablespoons freshly ground black pepper
- 1/2 cup bourbon
- Coarse salt (sea or kosher), to taste
Recipe Steps
Step 1: Place the bacon in a heavy saucepan. Cook over medium heat until the bacon is browned, 3 minutes, stirring with a wooden spoon.
Step 2: Stir in the vinegar and bring to a boil. Then stir in the ketchup, sugar, pepper flakes, black pepper, and bourbon and gradually bring to a boil. Reduce the heat and simmer the sauce, uncovered, until thick and richly flavored, 10 minutes. Stir in the salt–you’ll need quite a lot to offset the acidity of the vinegar. Use right away or transfer to clean jars, cover, cool to room temperature, and refrigerate. The sauce will keep for several weeks.
Recipe Tips
Our thanks to the sponsors of Project Smoke Season 3:
Steven Raichlen’s Project Smoke is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2017 Barbacoa, Inc.
