Next we have the 10th entry - gixxers
(AKA TIMMAYs) sauce!
Thank you for the entry
(aka TIMMAY) (http://www.bbq-brethren.com/forum/sh...5&postcount=40
I have made this one a couple times, got it from one of Steven Raichlen's books. If you like to drink the bourbon whisky then this one is for you. I am a scotch man myself but this sauce still tastes pretty good. One suggestion I have is don't put crap whisky in it. If you aint gonna drink it then dont cook with it.
From Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes ~ Steven Raichlen
STILL HOUSE BARBECUE SAUCE
Combine all the ingredients in a large, heavy, nonreactive saucepan and bring to a boil over high heat. Reduce the heat and briskly simmer, uncovered, until richly flavored and slightly thickened, about 20 to 30 minutes, stirring from time to time with a wooden spoon. Use right away or transfer to jars, cover, cool to room temperature, and refrigerate. The sauce will keep for several months. Makes about 4 cups.
- 1 cup Jack Daniel's Tennessee whiskey
- 1 cup ketchup
- 1 cup cider vinegar
- 1 cup packed dark brown sugar
- 1/2 cup onion, very finely chopped
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons Tabasco sauce
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon liquid smoke
Brush this sauce on ribs, chicken, or pork during the last 10 minutes of cooking. And serve plenty of it on the side.
: As specified in the recipe, I used Jack Daniel's whiskey, ketchup was Heinz, and the wooster sauce was lea & perrins. I also used my regular combination of tones, colgins and wrights liquid smoke.
: A very simple looking sauce, with an obvious sweet-sour-whiskey predominance to it. Apart from those in the ketchup, wooster sauce and the tabasco, there is basically no added spice, so most of the flavour depends on these ingredients.
Ease of preparation
: Nice and easy, simply a matter of combining and simmering.
Modifications and variations tested
: I tested this one on ribs (pork), as well as pulled beef and chicken wings.
This sauce has a nice mouthfeel, with an ever so slight burn at the back of the throat due to the alcohol in the whiskey and a tingling on the tongue from the tabasco and black pepper. If you do not like alchol or the flavour of whiskey, then this sauce is not for you. Whilst the alcohol flavour is not over dominating, it is most certainly present, and one must appreciate the flavour of whiskey to enjoy this sauce. In terms of texture, you have to be careful with this one - due to the whiskey, cider vinegar and wooster sauce, it can be a bit liquid if not cooked for long enough, and it does not thicken very much once it has cooled.
: For those who are not big fans of sauces with spirits in them, you may like to cut the whiskey in half to tone it down a bit, flame it first or cook it a bit longer. Even though the sauce is simmered for a while and the alcohol content reduced, it definitely retains a bit of the "bite" of the whiskey and certainly the flavour of it. Given the proportions, I found the amount of tabasco and pepper enough to give it a bit of a kick, so those who enjoy spicy sauces will enjoy this, as it treads the fine line between mild and spicy.
A good looking sauce! The whiskey seems to give it a nice glossy look, and it is nice for a change having a sauce that is not as dark as the night due to colouring, and one with little flecks of black pepper.
As the thickness is controlled by reduction and not thickeners, you can control how thick it becomes. If you want it thicker, you will need to cook it for longer, as the liquid ingredients (whiskey, wooster, liquid smoke and vinegar) outnumber the thicker ingredients (ketchup, brown sugar). 20 minutes will result in a relatively thin sauce. I would recommend cooking it until a bit thicker if you are to use it as a glaze on ribs.
I have the feeling that due to the large amount of whiskey, this will be a love-or-hate sauce for most people. I found the balance of flavours (sweet from the ketchup and sugar, sour from the vinegar, salty from the wooster and tabasco, heat from the tabasco) to be quite good, but it is definitely on the tangy and "bitey" side (i.e. tangy from the vinegar, "bitey" from the alcohol). The liquid smoke provides the slightest background flavour and thankfully does not take over the sauce but complements the smoke from the meat.
I find that alcohol based sauces can be very hit-and-miss with different meats, and definitely with the rubs used on those meats. With this sauce, I would have to say be careful with the rub, as some ingredients may clash with the sauce (for this sauce, I found that rubs with celery salt and ground coriander did not fare too well). For me, it worked very nicely on ribs, glazing up well, and as you are not drinking the sauce straight, the high whiskey content did not kill the other flavours. I did however find that it did not work well on the chicken or pulled beef.
. An interesting sauce. As I mentioned above, I have the feeling that people will either love or hate this sauce, so the best way to find out which side of the coin you are on is to try it. Mr Raichlen has done a good job with this sauce, but I do feel its applications are limited. Whilst I would recommend it to people who love whiskey based sauces, I would not say it is the best sauce to use as an introduction to spirit based sauces as the whiskey is such a large part of this recipe (see recommendations).
Photos of sauce construction:
1.) The ingredients:
Clockwise from left:
Cider Vinegar + Black Pepper + Liquid Smoke + Tabasco + Worcestershire Sauce, Brown Sugar, Ketchup, Whiskey. (Onion not shown).
2.) Ingredients in the pot:
3.) Ingredients after cooking for 30 minutes:
4.) Finished sauce:
5.) After a day in the fridge:
As always, thank you for submitting your recipe
Next up, #11 - justjack