Apple Bourbon Bbq Sauce Recipes

Steps:

• Add the ketchup, sugar, applesauce, vinegar, apple juice, garlic powder, ground ginger, liquid smoke, onion powder, salt and apples to a medium saucepot and set over medium heat. Stir and bring to a simmer. Simmer for 15 to 20 minutes to reduce, then remove from the heat. Puree the sauce until smooth. Serve warm or cool and store refrigerated in an airtight container.

Steps:

• In a small skillet, melt the butter over medium heat. Add the onion to the skillet and sauté for 4 minutes. Add the grated apple, bourbon, salt, cayenne pepper, cinnamon, and cumin and sauté for an additional 2 to 3 minutes. Remove from the heat and set aside.
• In a large nonreactive saucepan, add the remaining ingredients and mix well. Simmer over medium-low heat for 5 minutes, stirring frequently. Add the apple mixture and stir well. Simmer for 2 additional minutes and remove from the heat. After cooling, transfer to a tightly covered jar or plastic container and store refrigerated for up to 2 weeks.
• Cooking Method
• Stove

Steps:

• In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
• Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

Steps:

• Prepare your grill for direct and indirect heat by building a fire (wood or a combination of charcoal and wood) on one side of the grill, leaving the other side void.
• Place the pork loin on a cutting board or platter and brush all over with the oil. In a small bowl, stir together the dry rub seasonings. Apply the dry rub to the meat in an even coating, patting so the rub adheres.
• When the cooker reaches 400°F, place the pork loin directly over the medium-hot coals. Cook for 10 minutes on each side to brown. Move the pork away from the heat, cover the grill, and cook for 70 to 90 minutes or until the pork's internal temperature reaches 150°F. Baste with the apple bourbon sauce during the last 10 minutes of cooking. Let the pork loin rest on a cutting board under tented foil for 10 minutes before slicing.
• The internal temperature of most meats, including pork, will spike by at least five degrees after you remove it from the grill. Let it sit or "rest" undisturbed on your counter for 10 to 15 minutes. This rest allows the temperature to equalize and gives the meat fibers time to reabsorb the internal juices. If you can resist digging in, you'll appreciate and enjoy the extra moisture.
• Direct and Indirect heat
• Hickory and Apple

Steps:

• In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.

Steps:

• Add everything together. Well, that's where their recipe ends. I think that's silly. So, let's continue.
• Sauté the onion in a frying pan with a little bit of olive oil, medium heat. Cook till translucent.
• Add the garlic, cook for about a minute.
• Put everything into a sauce pot on medium heat, stir everything together.
• Before a boil begins, drop the heat to low and simmer for 15-20 min., stirring frequently.
• Take it off heat, let it cool for 30 minute (unless you're canning, of course).
• Store it however you wish. It should keep in the fridge for 30 days, in a freezer for longer, or just can it.

Steps:

• Mix together the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce, Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan.
• Bring to a boil over medium-high heat. Stir in apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often.
• Allow to cool, then pour into sterilized glass jars. Refrigerate for up to 2 weeks.
• VARIATION: To make this sauce a little hotter, add more cayenne pepper to taste, approximately another 1/4 to 1/2 teaspoon. Be careful; a little cayenne goes a long way.