Reviewed: Nov. 25, 2007

I tried this recipe and it was amazing. I used it on some baby back ribs and they turn out fabulous. Thanks for the great recipe.

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JohnP

Cooking Level: Intermediate

Home Town: Harlingen, Texas, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 15, 2007

Tasted to much like store bought. Use less worchestshire sause.

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Annie

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Reviewed: Nov. 15, 2007

The only change I made was omitting the whiskey, and it still came out great. I used an immersion blender at the end because I like a smooth sauce. Great consistency and taste.

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SMCCORMICK

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Bellefonte, Pennsylvania, USA

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Reviewed: Nov. 12, 2007

Yummy! I let the sauce sit covered in my refrigerator for a couple of days after cooking and the flavor improved each day. I put a 4-5 pound rump roast in the crockpot, covered it with this sauce and cooked on low for 10 hours or until tender enough to shred for bbq beef sandwiches. Awesome!

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Barbara Vinson

Cooking Level: Expert

Living In: Lubbock, Texas, USA

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Reviewed: Nov. 11, 2007

Fantastic - evevn better if let to sit for a few days. Bourbon flavour is very pronounced, but goes well (and I don't even like bourbon!)

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TastyMmm

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Reviewed: Nov. 11, 2007

This was excellent sauce. I am a fan of spicier sauces so I kicked up the amount Chouloula I used to 1 TBSP and added red pepper flakes. I let it sit for 2 days and then made Amazing Ribs from this site. Great combo.

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CHEFBEACH

Cooking Level: Expert

Home Town: Raytown, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 10, 2007

I thought this was great but just a pinch too sweet for my taste. I'll decrease the brown sugar next time. I made this in the crock pot with chicken breasts I shredded for sandwiches. Awesome! Can't wait to try with pork and beef.

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ALEASTER

Cooking Level: Intermediate

Home Town: Morehead City, North Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 9, 2007

This was good, but next time I'll cut the bourbon in half...I drink and the flavor was too obvious to me and my guests.

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Alicia RB

Cooking Level: Expert

Home Town: Christiansted, Saint Croix, U. S. Virgin Islands

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Reviewed: Nov. 5, 2007

I made this as stated only I didn't have bourbon whisky so just used my DH's Scots Blend. While it was boiling we both leaned over and took a big sniff and nearly cried. It burns your sinuses something wicked. It is amazing and have the most wonderful sauce that goes with anything. I have kept it now for three weeks in the fridge and it's still fine. Nice one for bottling for Christmas! I'm sure that my family would appreciate it.

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SHERRYSCOT

Cooking Level: Intermediate

Living In: Edinburgh, Midlothian, Scotland, U.K.

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Reviewed: Nov. 2, 2007

Nice one buddie- I have amazed people with this BBQ sce recipe. Insted of the Liquid smoke i pureed up some chapolte peppers (Canned) and added this. I started with some Jim beam, but as its rather expensive in canada, i have gone for some cheeper bourbon. It saves me drinking it too!

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NZ Chef

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Reviewed: Oct. 17, 2007

My brother has just started an apprenticeship at a restaurant and came home talking crazy about how good the BBQ sauce was that the restaurant makes. Well if that isn't a challenge i don't know what is. I had saved this recipe ages ago and finally had the chance to make it. Needless to say, he wants to give the recipe to his boss ,because he feels that mine is so much better, its embarrassing to serve that old recipe at work! I LOVE proving people wrong!! Thankyou so much for the recipe, made it as directed and obviously, it was perfect. (No lumps - made sure i whizzed up the onions etc in the mixmaster b4 i started!)

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Ange Rayner

Cooking Level: Expert

Living In: Wyoming, New South Wales, Australia

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Reviewed: Oct. 14, 2007

I am not a big fan of BBQ, but this is a great sauce. I followed the recipe to the letter. (I used Jim Beam) Next time I will use less brown sugar only because it was a little sweet for me; but my family who loves BBQ liked it the way it was. The flavor is much better after a few days. I doubled the batch and canned the remaining sauce. I will definately be making this again. Thanks for the recipe. ****Needed something quick for dinner, I used this BBQ sauce to make sloppy joe, added bell pepper to the hamberger and poured in the BBQ, kids thought it was the best sloppy joe they had.****

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Big Eyes

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: La Vista, Nebraska, USA

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Reviewed: Oct. 11, 2007

It's very true that this sauce gets even better with a little time in the fridge. I made it three days ago and loved it, but we had it again last night and it was even better. It's gotten spicier and developed a depth of flavor that wasn't there initially. The only changes I made - I added about a quarter teaspoon of cayenne pepper, and I traded out half the ketchup for chili sauce, as someone had suggested. This really is so good. Thanks for sharing!

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We Love the Kitchen

Cooking Level: Intermediate

Living In: Middleton, Wisconsin, USA

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Reviewed: Oct. 10, 2007

Excellent recipe! I added some honey, cayenne & dry mustard. I increased the chili sauce to around 8 oz and decreased the vinegar to around 3 Tblsp. I roasted my roast the day before in the oven, put it and the sauce in the a crockpot in the fridge overnight. Then just heated it up the next day before serving. I received tons of praise the first time I made it!

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TXMomof2

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 8, 2007

I've put this on Sarge's EZ pulled pork (from this site) and baked chicken legs. I used Maker's Mark and a full teaspoon of Yucateco habanero sauce. I also cut the brown sugar down to 1/4 cup. Next time I will use a less expensive, but still tasty bourbon (Old Crow?) I think, if you like the taste of the bourbon as a drink, you will like the taste of the sauce.

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CIRCUSGEEK

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Brooklyn, New York, USA

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Reviewed: Oct. 6, 2007

I am not a big fan of BBQ, but this is a great sauce. I followed the recipe to the letter. (I used Jim Beam) Next time I will use less brown sugar only because it was a little sweet for me; but my family who loves BBQ liked it the way it was. I doubled the batch and canned the remaining sauce. I will definately be making this again. Thanks for the recipe.

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busy mom

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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Reviewed: Sep. 28, 2007

Very good! It has a little bit of a bite with great sweetness! Will make again soon!

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lovebugs_mom

Cooking Level: Intermediate

Living In: Prineville, Oregon, USA

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Reviewed: Sep. 14, 2007

I have made this sauce 2 times already. I am always happy with the flavor of this sauce. It goes well with a variety of beef, pork, chicken or whatever you might select. I agree with some reviewers that making it ahead of time really improves it. I've become addicted to this BBQ Sauce and look forward to those lip-smacking ribs! Thank you Kevin for such a excellent recipe : )

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run-toto-run

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Reviewed: Sep. 9, 2007

5 STAR RATING ??? NOT A PROBLEM WITH THIS RECIPE. UNBELIEVLABLE !!! THIS BBQ SAUCE IS MONEY WELL SPENT. THANKS KEVIN FOR SHARING SUCH AN AWESOME RECIPE WITH THE REST OF THE ALLRECIPES FAMILY :)

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W A L L Y

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Reviewed: Sep. 8, 2007

This is one of the most amazing sauces I've ever had. I made enough for supper one night and everyone loved it. I ended up using almost a half of a 40oz bottle of Jack to make more of this sauce and bottle it. I gave a few bottles away and everyone kept asking for more (if you like it you may not want to share it with anyone for this reason, or practice saying no). I recommend adding just a little extra bourbon. It will make it taste even better. There was no questoning that I used Jack in mine, but since the alcohol get's cooked out it is not overpowering. It just tastes absolutely amazing.

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CRAZYNEWFE

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Bourbon Whiskey BBQ Sauce

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