These sauces work well on meat or vegetable proteins, like tofu or the ersatz “meats” from Gardein. The recipes are pretty balanced as written, but everyone has their own taste preferences. Adjust sweetness as desired. I absolutely detest Liquid Smoke, so get my smokiness from smoked peppers such as chipotle, smoked habaneros, or smoked paprika. Adjust the heat level according to your audience. I tend to ramp them up quite a bit from the starting points below.
As with many sauces, these get better as they sit and blend, so plan ahead for once in your life and make them a day or two before you want to use them. (I’d be looking at OMWC there, but he doesn’t need to make these since he has me.)
Bourbon Marinade
1/4 cup bourbon
1/4 cup water
2 tablespoons maple syrup (if not a fan of maple, you can sub honey)
2 tablespoons ketchup
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
pinch cayenne or chipotle
1. Whisk ingredients together in a shallow dish.
2. Add protein of choice and marinate overnight, or at least 8 hours.
Bourbon Grilling Sauce
1 cup bourbon
3/4 cup apple cider vinegar
1/2 cup ketchup
1/3 cup brown sugar
1 tablespoon tomato paste
1 tablespoon lemon juice
2 teaspoons liquid aminos (or Worcestershire sauce, if not vegetarian)
1 1/4 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon chipotle powder or smoked paprika
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon dry mustard
1. Combine all ingredients with a whisk in a saucepan.
2. Simmer until desired consistency, about 45-60 minutes.
16 ounces tomato puree
6 ounces tomato paste
1/4 cup brown sugar
1/4 cup bourbon
3 tablespoons apple cider vinegar
1 1/2 teaspoons liquid aminos (or Worcestershire sauce, if not vegetarian)
1 1/2 teaspoons salt
1 1/4 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chipotle powder or smoked paprika
1/2 teaspoon ground black pepper
1. Combine all ingredients with a whisk in a saucepan.
2. Cook over medium heat until boiling.
3. Reduce heat and simmer for 15-20 minutes. Let cool.
4. Store in refrigerator, or portion into smaller containers and freeze.
(Featured image on front page by Flickr user respres.)
Comments
170 responses to “SP’s Cooking Corner: Three Bourbon Sauces for Summer”
I just ate a bunch of delicious leftover pizza, but this makes me hungry again! My pantry is full of obscure Indian spices and sauces (especially for a white chick) since I cook indian about 3 times a week, so my marinades tend to include some odd-ball blends that I make up as I go, but your recipes above look delicious! Will def bookmark/print this page for later.
Thanks!
Well, now I want biryani.
HM, I make a mean lamb biryani. If you’re ever in Minneapolis, look me up! I got into Indian food when I was a student at the Royal Institute of Technology (KTH) in Stockholm and as a native Oklahoman found Swedish food to be so bland that I was desperate for flavor. Found a great family-run Indian place right off campus that became my go-to.
Then when I came back to the States, I couldn’t find as good an Indian place (I think at that time they were trying to be “Indian-American”, and besides, there are still a lot of bland Swedes in Minnesooota). So I did research, got a couple of great books, and taught myself. Even the Indian couple at my church ask me for recipes when I bring stuff to our potlucks, so I must be doing something right. Then to my great delight, an awesome Indian supermarket opened just a few miles away, so now I can easily get all the spices, naan, fresh veggies, and everything else I need. Plus, the local Indian restaurants have become far more authentic.
Diversity (the natural, unforced kind) is a beautiful thing.
Will do!
While lamb is great, you should upgrade to goat biryani. Goat, rice, and naan are friends.
CULTURAL APPROPRIASHUN!
You need to only consume what Austrian economists consumed, which I assume is some mixture of schnapps and things stuffed in strudels.
I could work with that….
But you make a good point about the ridiculousness of “cultural appropriationzzz”. Humans have swapped language, pottery, song, food, goods, for millenia, to the benefit of all.
Appropriation implies I took something away from you. I didn’t; I admired what you did and imitated it. Imitation is the sincerest form of flattery, and you didn’t lose anything.
I can’t wait for the next meeting of my company’s Diversity & Inclusion committee meeting when they have to deal with Cultural Appropriation. I might get fired, but….
What is this I can’t even
You’re a female engineer. You’re unfireable except in cases of something like multiple homicides and even then, you’d probably just get off with a verbal warning.
Because the native foods of Oklahoma are reknowned for their flavor?
The down home Oklahoman meal my friend’s grandma made for me did not seem to contain spices other than black pepper, but… ok?
I am from southwestern OK so we had some spicy mexican and native american influences. But more importantly, my mom was an Army wife who had sampled all kinds of things around the world and loved to cook. She is an artist in the kitchen. So I learned from her, I think. Nutmeg,tarragon, saffron, caraway, fenugreek entered into more dishes than you might expect.
Lawton? I rode the 12 Miles of Hell race once when I was trapped in Oklahoma some years ago in my younger days. I thought I was going to die. Brutal. I have a t-shirt though. Not that it fits anymore, but that is a different story.
Duncan, but yeah, pretty much Fort Sill oriented. My mom and dad were both born in Duncan. They married young, dad went through ROTC and was doing well in his army career 20 yrs later at the Pentagon. Then they started bussing and DC was pretty much insane anyway (late 70s), and he decided it wasn’t the thing for the kids. So he requested a transfer back to Ft Sill. They said, you realize this is a career limiting move? And he said Yup. So I, the youngest child, was born and raised in Duncan.
And now I am practically a Canuck up here in Minneapolis!
I give Oklahoma a hard time because when I was there it was a bad time in my life. Due to many things. Some of my doing, others not so much.
SW Oklahoma has some nice towns though. I know Duncan, but only by driving through. There are much worse places to grow up.
hsplosives, I grew up in Vernon. Small world.
The best Indian food I have had was in Dubai, and Thailand. That is funny about the swedes.
“That is funny about the swedes.”
Could be worse. It could’ve been Norway, and served pickled or “lyed” fish. I’d take tame reindeer meatballs with lingonberry jam over that any day.
On one of the many excursions to see family in Normandy, the spousal unit and I spent a few days in Paris just to check out the highlights, and we made the mistake of eating in an Indian restaurant and also a Vietnamese restaurant.
By “mistake,” I mean that I forgot that the French are powerful chauvinists when it comes to their native cooking and are also pretty muscular in the foreign-food-o-phobe department. The Indian meal looked correct, but had been shorn of almost everything that makes Indian food great, and of course came served with baguette included (because France). The Vietnamese food was, um, puzzling. That one threw me a bit, ’cause the French spent a long time in those areas of Indochina, and I thought they’d bring stuff back the way the Dutch and the British did with their respective colonies. No such luck.
That was around fifteen years ago. We learned to stay away from “ethnic” stuff while in France, and haven’t really hit up anything else since (with the exception of a couple of North African places in Arles, run by transplanted North Africans who were taken aback by a couple of white folks in their place, but who were really quite pleased when we praised their food to the skies).
Mebbe it’s better now, but considering how stubborn the French are about their cuisine, I wouldn’t bet real money on it.
Damn, what about the abomination known as Surströmming? That shit is pickled herring in a can that ferments until the can bulges out. Then they put it back in another can and wait for it to bulge again. In America, we call it Botulism, I believe.
It is so terrible that it is illegal to open in the city of Stockholm.
Gimmee a steak, please!
One of the best Italian restaurants I’ve been to was in Kuwait City.
Not surprising about Dubai, if it’s like the rest of the gulf with tons of imported workers from Asia.
When I first arrived in Stockholm, a Swede told me “We have three spices: Salt, pepper, and ketchup.” It was culinary hell
When I was in grad school, I started experimenting with Indian cooking using some of the books that were available then. When an Indian post-doc joined our group, I invited him and his wife over for dinner and prepared several courses using my new-found knowledge. They polished off everything I put in front of them, and said, “Oh my, that was delicious! What do you Americans call this?”
In the intervening years, I’ve gotten a bit better at the “authenticity” part. I still can’t get my from-scratch dosas to come out right, but using prepared batter is my only cheat.
I converted my stepsons from picky eaters who only ate beige foods to adventurous boys who enjoy vindaloo and kormas and various curries. When I cook Indian (sometimes it’s a 3-4 hour process) I get philosophical about how men would risk life and limb to go to the Spice Islands and get a bag of spices that would pretty much guarantee their retirement. And now I just drive a few blocks and buy what I need.
Yeah, certainly the easy availability of Indian ingredients (even here in semi-rural IL) helped improve my food. Salt Lake City, 1977, not so much.
Homemade palak daal was what ‘converted’ my picky eaters to Indian food, oddly enough.
You’re welcome!
I just can’t get into I Indian food. I just can’t stand turmeric.
All 3 recipes look good! I’m definitely going to try the ketchup.
It’s my go-to. Good with all sorts of things.
Do you use the bourbon ketchup in the first two?
No, she doesn’t in general, but it might work.
You mean catsup.
Ketjap.
kôe-chiap
I had this in mind.
One of my Korean friends gave me an hour long lesson one day on the origin and cultural aspects of ketchup. He’s like the great philosopher of software engineers. But he’s also the guy who tried to tell me that South Korea is smaller than MD. I busted his ass on that one right away, but I actually had to make him look at a Google search before he conceded I’m right. In short, South Korea is more than 3x the size of Maryland. I said ‘You may be the great philosopher who knows the history of ketchup, but you suck at geography’. Then he didn’t talk to me for like a half day, but I knew it wouldn’t be long because he can’t keep from going on another great historical or philosophical rant for more than that length of time.
Everyone remembers the stupid moments more than the good ones
I have a great recipe
– 1bottle of bourbon
– me
1. Combine ingredients
2. enjoy company for ~3 hours
3. anything longer than that, be prepared to hit me over the head with something, just in case.
Please don’t take Gilmore™ while driving or operating machinery.
If your Gilmore™ lasts longer than three hours, seek medical attention.
Are you both the main course and dessert? Just asking…
I am a 24hr all-you-can-eat buffet
I am torn between replying
“All-you-can-eat, or all-you-can-stand?”
or
“You underestimate my capacity”
So you get both.
Like the bottle?
I’ll take the bottle of bourbon without the Gilmore, thank you very much.
it was a recipe, not a menu
Ok, I know I’m a Millennial so apparently I’m supposed to know about retarded youth culture, but can anyone explain to me what the fuck is up with fidget spinners? Is this some kind of ironic hipster douchebag thing? Is the whole point that people over the age of twenty-one “don’t get it LOL”. Or is it a dumb, serious fad like Pogs?
Because I keep seeing stories like this and wondering what the fuck is going on?
I thought they were for the next younger generation or people who want to act cool in front of the kids. I
Jesse had the best spinner video a few days ago. I am not familiar with the things myself.
They’re enjoyable to fidget with. But the whole mania seems pretty unexplainable.
This is actually a fast growing subcategory on pornhub. I am not kidding.
Jesse has it covered.
Within 2 years (probably sooner), they will have the same current cultural relevance as a Rubik’s cube.
Please feel free (all of you) to remember this comment and call me out if I’m wrong. I don’t think I will be.
Is Pokemon go still a thing?
Not sure how I made my post without seeing yours first. But my guess is probably, but nearly as popular as it was at one time.
Well, I haven’t seen any kids running around the neighborhood staring at their cell phones for a while. So that’s how fast the Pokeman Go thing went away. No one has much patience these days.
i would offer a bet, but i think you would win this one.
I remember way back when all of this youth culture thing was so simple. It consisted only of ‘Don’t trust anyone over 30, man’.
As far as I know it’s a kids’ thing, just the fad of the summer. It will be forgotten by next year.
Making the bourbon grilling sauce now
I’m going to use it on some chicken thigh skewers for Father’s Day tomorrow.
Those look great. I will give them a try, thanks. In late summer here we have an abundance of local fresh peaches. I like to make a bourbon peach cobbler I adapted from a recipe I found online. It is pretty tasty. I can’t think of anything, other than popcorn, that bourbon couldn’t assist.
Hmmm…not much Bourbon around here. Can I use Schnapps?
How about rye (which I prefer to bourbon anyway)?
Is the marinade fine without the cayenne/chipotle? Looks good, and the wife loves bourbon sauces, but she’s completely averse to anything with the slightest hint of heat.
I suggest substituting a different wife.
Seconded.
You folks wouldn’t believe what our house smelled like yesterday. or maybe you would. Whatever, it was great.
Semen and vaginal discharge?
^obviously not the lyricist for Marcy Playground
Old means old.
Just dropping in to note that Gilmore said he’s hungover. What happened to drinking lots of water and taking b-vitamins prior? I trusted you. [insert Andy Kaufman]
Depending on how much you drink, you can drink as much water as you want and take all the vitamin B you want and the only thing that will help is time. Alcohol will dehydrate the hell out of you and while water will help to some extent, it won’t help much after a certain amount of alcohol. Probably the best thing you can drink with a hangover is pickle juice. Seriously.
Pedialyte. Works every time.
Never heard of it. Probably because I don’t get hangovers any more. I just feel tired or spacey the next morning until I feel better. No matter how much I drink.
Interesting though. I do sometimes wake up thirsty in the night if I’ve drank a log. Which interrupts my sleep. Maybe I’ll get a bottle of this and drink it before bed if I plan on a night of heavy drankin.
I stole the idea from Dimebag Darrell. Later on I would have football players who had issues with cramps drink a bottle on game day. Worked like a charm for both situations.
Well, I mean, who can question the wisdom of Dimebag. If ti works for this guy, I’m in. I just have to remember to not get shot by crazy fans.
Apparently, you like lighting money on fire.
Store brand pediatric electrolyte solution is delicious.
Beer with breakfast works the best.
Apparently that’s what I had if you’re going by that fucked up sub-thread I just had with myself.
Naa, I think you almost had it bro. Three more posts and you would have been there.
lol
OT: In honor of straffinrun’s new avatar.
https://www.youtube.com/watch?v=wO89_H7GqaQ
What up with all this slobbering over food?
No wonder you’re all so fat!
What, you don’t like beer?
I care about food because I put it into my body 6-7 times a day.
I’m not fat. You’re fat.
Ghaaa!
A cooking article and I cant stay! Dammit. I will come back when I can.
Looks pretty yummy
I will give wife’s Muscadine Habenero recipe
Whoever designed this commenting system at WordPress should be shoved into a woodchipper, feet first, up to the waist, and then taken out and the rest shoved in head first.
I don’t think whoever it was also works for the Feds as a US Attorney, so your comment is OK.
That particular dumbshit is now in private practice. Wondering what torts could be applied to a ham sandwich?
Meh, I’m just glad that the comments don’t randomly shit the bed four times a week and the site doesn’t randomly fall apart once and awhile.
Yeah, it’s still a step up from whatever-the-Hell they were using over at TSTSNBM.
Don’t see any double posts either.
Damn, I tried to double post as a joke and it wouldn’t let me. Curse you OMWC.
SP did all the creative stuff. Blame her.
Truth be told, I think it’s pretty cool.
Also, I don’t know if it’s the site or the extensions, but every link opens in a new tab. That’s totally worth the occasional Gilmoring.
It’s a selectable option in this Word Press template, and SP tasered us until we always remembered to use it.
Now that you mention it….
i know there’s a way to link to specific comments @glibertarians.com (as a suffix – e.g. comment#123456 – onto the end of the url) … i’ve seen other people do it before.
anyone know how to do this? i.e. how to get that link ? i have monocle installed but i don’t know if that makes a difference.
Also, how do people link to a certain point in a youtube video? That has baffled me. I am easily baffled though.
If you click the share button under the video in YouTube, it will open a panel that will give you a link that can point to whatever time you want.
Ahhh, thanks.
Have you seen anyone besides admins doing that?
Because I don’t know if possible for us peasants. It’s like this.
Now you have an anchor for where you need to link to in the HTML body of the page.
Then do your link something like this:
blablahblah
Basically you can definitely do this with admin privilege, otherwise I have no idea.
Shit, let me try that again, sigh…
“ ” for the anchor in the body of the HTML for the page.
Now
“blabla” for your link.
Well, fuck it.
<!–blabla–>
Ok forget it. You have to create an anchor tag in the body of the HTML and then link to it. I can’t post the actual code without it being interpreted as a link. Commenting it out doesn’t work.
This is the stupidest comment I’ve ever read.
I have a pizza oven update. I completed my mods last week and was going to put it all back together this morning for a test run this evening. However, I need to do quite a bit of grinding to clean up my horrible welds to finish it up. I was way too hungover to turn on a grinder. Damn things are too loud. Pizza tonight will be done on the grill with the standby pizza platform. Sauce is simmering on the stove.
What exactly are you building?
I thought about building a brick oven in the backyard (which could be used for pizza, among other things) but it’s a hell of a commitment as far as space and location. It’s not like a BBQ where you can just wheel it wherever you want and throw a tarp over it when you’re not using it.
My oven is mobile. On wheels and can be moved. It is hard to move though as it is heavy. I have moved it alone, but it is much easier with two people. It is a steel shell with a fire brick interior. It wasn’t achieving the temps I was expecting, so I lowered the ceiling with a layer of brick and fabricated a door. I also raised the back wall brick to get some vents in there if I think it needs it for better draw later. This was a prototype to see if I could build a patio oven that was mobile. I would love to have an outdoor kitchen with a real oven, but that gets into big money. I have heard of people spending 20 to 30 grand on a patio kitchen area. That is out of my league, and most people in my area. I was looking to get into the normal people foody market with a mobile reasonably priced oven one could cover up just like their BBQ. Plus, I like pizza.
Ever try a ceramic grill like big green egg?
No I haven’t. I have a friend who loves his though. With a cooking base like I made for my gas grill, I bet a green egg would do a pizza right.
Check out videos on YouTube. It looks like can get 700F LIKE a pizza oven.
https://m.youtube.com/watch?v=4fBvLD2DzfM
Dude didn’t cook it long enough, but the egg did the trick. My oven has fire and stuff though. Fire is fun. (unless you live in a high rise) I am hoping to get 700-800F. Real brick ovens will do 1000F. I think my oven does not have the right shape for that. We shall see. I am not an engineer. I used to use a pizza stone on my gas grill, but it broke. Most pizza stones can’t handle the higher heat. I welded up a frame to hold some fire brick the size of my grill. It takes a long preheat, but a gas grill will do 600+ if it is warm weather and not too windy. For the grill I start it on a pan, and then deck it on the bricks the last few minutes. Corn meal or Semolina is a must on the bottom.
The green egg isn’t meant for that. Unless you got it as a gift, don’t.
http://www.philly.com/philly/news/cosby/bill-cosby-mistrial-hung-jury-deadlock-verdict-andrea-constand-20170617.html?mobi=true
It is no wonder some didn’t believer her. She could be in the Matrix. You never know these days
Taking the blue pill is supposed to make you wake up in your own bed and believe whatever you want
Exactly.
She should have told the Coz to shove the pill right up his ass
Fun day in the justice system in general.
I honestly don’t have a real opinion on the Cosby case, but that there is messed up. Yanez should be in prison imho.
Why do you hate out Heroes in Blue (TM)?
Because every single opinion Arlo has on video games is mind-stunningly wrong. I want to strangle that love-child of Grover and Cookie-Monster until it dies however puppets die. Fuck Arlo.
I think you need to burn Arlo with wolfsbane at midnight and bury his ashes at the crossroads to truly kill him.
I’m sure that’s what Castile was thinking that day too.
What a fucking dismissive statement.
So remember that guy that caught the two murderous prison escapees in Georgia? They’re not going to pay him the reward money.
http://www.thetruthaboutguns.com/2017/06/dean-weingarten/sheriff-sills-reneges-on-reward-to-georgia-homeowners-who-captured-murderous-convicts/
So the official story is that they murdered law enforcement to escape but then surrendered to a civilian for no reason
The civilian probably had better aim.
The civilian with or without the police badge?
In the comments there’s a link to another story that the homeowner will get a portion of the reward money and discussion that the sheriff supposedly didn’t know it was a non-cop who captured them and called 911. If the last part is correct, then I don’t have a problem with not paying out rewards to cops who should be doing that as part of their salaries already.
Muthafuckers.
Clinton’s campaign tested 84 different campaign slogans.
https://www.washingtonpost.com/news/the-fix/wp/2016/10/19/hillary-clintons-84-proposed-campaign-slogans-ranked/?utm_term=.13df04fca601
Spot the Not: Clinton slogans
1. No Quit
2. A stronger America one family at a time
3. Your family. Her fight.
4. Next begins with you
5. Rise Up
6. Progress and Equality
Rise up is the not.
That’s been the Atlanta falcons slogan for a few years now.
1
You’ll never see it coming?
There was a cute little Asian girl in a Panama hat at the light rail station. Cute little Asian girls in Panama hats are cute.
Nigga, where’s my pics?
Right, because a middle aged guy taking pics of some 20 year old at the train station isn’t creepy at all.
You’re a Glib.
You cross that line a long time ago.
If you can’t take pictures in a train station incognito, you are middle age creeping wrong.
That’s why you get those dorky looking spy glasses with the 2 megapixel camera.
I prefer the “pretend to read a text” method.
Especially if the hat is all she’s wearing.
63 for Justin Thomas. suck it antiroughites.
27 for Sid Vicious! Suck it, Android users!
18 for Kim Jong Un. Suck it, those who doubt the juche.
97 for Michael J. Fox! Suck it string theorists!
14 for Remi Malek! Suck it, polydactyl cats!
09 for Ellie Kemper. Suck it UN Peacekeeping Iniatives.
I’ll shut up now.
I got a fly on muh face
At 4:19. Is there anyway she can swat that bug off her face? I mean because that shit is driving me crazy. How can she not know it’s there?, it’s right under her damn nose!
It’s not the fly that is so annoying. It is the dude with the ribbon in his hair. I don’t care if you want a fly piercing or wear ribbon in you hair. Don’t be totalitarian assholes.
I find the whole Evergreen State thing kind of funny. Who taught those kids to think that way? The fuckers being called racists now. Maybe they should have taught them what racism really is.
Well, the indoctrination is complete with these useful idiots. First.up.against.the.wall.
And who’s that handsome Mr. Burns looking fellow interviewing him?
Man, this is a really slow commenting eve for a Saturday night at the Glibertorium. What’s going on? Was there a nuclear war or meteor strike and no one has told me yet?
I’m watching LeMans, watering my yard and making a stacked steak Burrito for Dinner, no flies though
SOMETIMES STEVE SMITH NEED SELF RAPE TIME. CANT GIVE ALL SELF ALL TIME TO ALL RAPE
What are the Glibs cooking this weekend?
I have some chicken breasts marinating in olive oil, lemon juice, oregano, garlic, Sriracha, and cumin. I’m going to grill them over a coal fire with hickory wood added, then put them on homemade tortillas with all the typical fajita fix-ins.
I also picked up a New York strip steak in the fridge that is destined to become a plate of gyudon – tomorrow’s hung-over breakfast.
I’m smoking skirt steak and a whole bunch of meat friendly vegetables. The whole thing is going to get seared in my biggest skillet with fajita spices… and then maybe I’ll include some corn on the cob. Maybe.
I have a Korean-style stir-fry going.
Is the dog tender? Is that cat kosher?
The bok choy was derishus.
A blend of doenjang and gochujang will make a tennis shoe edible.
I really prefer Ribeye, but my wife likes New York Strip better. Just give me a good ribeye with a lot of delicious marbling, any day.
Pizza. Pepperoni on a blend of mozz, swiss, parm, asiago, over a beef/pork marinara sauce finished with fresh basil from the garden and olive oil.
And Beer.
Sounds good to me.
Wow, I’m figuring out really fast that a DSLR camera is not the same as a point and shoot camera. But at least I figured out how to turn it on after attaching a lens, so it’s all uphill from here, (;
I’m guessing you can find a book on Amazon for your specific model. Sometimes they call then field guides. They’re basically kicked up instruction manuals for your camera. Well worth the price.
Thanks for the recipes. I love Bourbon.