Bacon and bourbon—two flavorings with deep roots in American barbecue. They come together in this smoky tangy barbecue sauce created by Project Smoke smoke wrangler and frequent Barbecue Board contributor, Rob Baas. Rob is the guy who assembles and fires up all the grills and smokers on our TV show, and his Kentucky roots come through in this fiery sweet-tart red sauce fired with sufficient red pepper flakes to let you know it means business.
— Steven Raichlen
Excerpted from Barbecue Sauces, Rubs, and Marinades—Bastes, Butters & Glazes, Too by Steven Raichlen (Workman Publishing). Copyright © 2017. Photographs by Matthew Benson.
Ingredients
- 2 strips bacon finely diced
- 1-1/2 cups cider vinegar
- 2-1/2 cups ketchup
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons red pepper flakes
- 2 tablespoons freshly ground black pepper
- 1/2 cup bourbon
- Coarse salt (sea salt or kosher) to taste
Servings: quart
Instructions
- Place the bacon in a heavy nonreactive saucepan. Cook over medium heat until the bacon is browned, 3 minutes, stirring with a wooden spoon.
- Stir in the vinegar and bring to a boil. Then stir in the ketchup, sugars, 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, 15 to 20 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.
