In the winter Kentuckians drink Bourbon to keep themselves warm, in the Springtime citizens of the Bluegrass state drink whiskey aged in charred oak barrels with mint to cheer on their race horses, but in the summertime we infuse Bourbon into our barbecue sauces. This recipe is all natural and incorporates fresh fruit, maple syrup, and of course, Bourbon.
The sauce is quick to make, in fact we whipped this up in the time it took to get the grill ready. (We grill with charcoal – it’s just a caveman instinct to want to build a fire as opposed to turning a knob for ready made heat, don’t you think? And a cavewoman like instinct to enjoy the fiery grill smell on that caveman after he’s built said fire!)
This recipe is from the June issue of BHG
1 TBS of Olive Oil
1 Cup of Red Onion
1 Seeded and finely chopped Jalapeno Pepper
4 cloves of minced garlic
1/4 cup of Bourbon (we enjoy Four Roses Single Barrel or Henry McKenna)
2 Cups of Blueberries (smashed – if using frozen, chop them in a blender)
The following ingredients can be mixed together:
1/2 Cup of All Natural Ketchup (don’t worry, Heinz’ “Simply Ketchup” is made with all natural ingredients!)
2 TBS of natural Maple Syrup
2 TBS Cider Vinegar
1/4 TSP grated nutmeg (we cheated used from a spice bottle)
1/8 TSP allspice
In a skillet, heat up the olive oil and then add the onion. Stir for 5 minutes.
Add the Jalapeno pepper and garlic. Cook for another minute.
Remove from heat and stir in the Bourbon. *Important to remove from heat here*
Bring to a boil and add the blueberries and remaining ingredients.
Bring concoction to a boil then simmer for about 20 minutes or until thickened. Transfer to a blender, cover, and blend until smooth.
We brushed this on chicken and let the grill do the rest (6 minutes on each side)
We paired it with Grilled Zucchini and Squash and Cucumber Honeydew Salad (recipe in another post).