Reviewed: Sep. 6, 2007

touched up a little but this recipe has all the good flavor you're looking for in a barbecue sauce. to make just a little thicker add half a cup of honey

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JL

Cooking Level: Intermediate

Home Town: South Plainfield, New Jersey, USA

Living In: Farmingdale, New Jersey, USA

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Reviewed: Aug. 31, 2007

Love this sauce! you wont be disappointed.

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CANDY442

Cooking Level: Expert

Home Town: Mount Clemens, Michigan, USA

Living In: Williamston, Michigan, USA

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Reviewed: Aug. 28, 2007

I had forgotten BBQ sauce at the store, so decided to try making my own. No more store-bought sauce for us!! This recipe was wonderful. I used about 3/4 of it with some shredded roast beef for sandwiches that were fabulous, then used the rest to marinate some chicken breasts on the grill. They were tender & yummy. Will definately be making this one again!

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Amyiscookin

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Reviewed: Aug. 28, 2007

I made this sauce for my girlfriends fathers birthday and EVERYONE just ate it up, VERY VERY good sauce and well worth the time and effort. Also on the whiskey, don't skimp and make sure you use a good one like Jack or Beam or something

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Mike

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Reviewed: Aug. 24, 2007

I can't seem to make enough of this BBQ sauce! Everyone in my family loves it. It's easy enough to make and it stores very well for me in a mason jar in the fridge. I'm not going to buy any from the store again. Thank you!

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j.blue

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

Living In: Louisburg, North Carolina, USA

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Reviewed: Aug. 24, 2007

I debated trying this recipe, and was so glad I did...Terrific flavor!

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Wendy

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Reviewed: Aug. 20, 2007

Fantastic tasting sauce! Followed recipe to the letter and it turned out amazing!

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Todd Dakin

Cooking Level: Intermediate

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Aug. 18, 2007

Out of this world. This is my new standard, I will make it for everything!

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NURSEARS

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Reviewed: Aug. 7, 2007

Amazing stuff. I used 1/2 tsp hot sauce, but would use 1 tsp next time as it mellows out. As per another reviewer, I might try adding a bit more whiskey when its cooked - just because! Fantastic just as is though. Won't buy from the store anymore.

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KINEM

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Aug. 6, 2007

This is one awesome bbq sauce! It matches any famous sauce you may have tried. I wanted a smooth sauce and found it impossible to strain out the garlic and onion pieces, so after they simmered I poured the bourbon,garlic and onion into my blender and presto! no more lumps!! I use it on pulled pork and its to die for. Always make two batches. My family loves to use leftover sauce to dip chicken and fries!

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OLIE83

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Reviewed: Aug. 1, 2007

My son was the only one who liked this. I am not sure if I did something wrong, but this was not good at all.

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mdmilham

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Reviewed: Jul. 28, 2007

This came out absolutley terrific!! Orginally made it for ribs and end up putting it on everything we cooked for the next week! I have since made several batches and store in mason jars!

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Drive Thru Terrorist

Cooking Level: Intermediate

Home Town: West Palm Beach, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Jul. 27, 2007

This is a great sauce,my favorite,i keep coming back to this one. ive made it several times, and my husband added some dehydrated hot peppers (to his own batch)in place hot sauce... also added 1/2tsp. dry mustard ...WONDERFUL...dont be afraid to double the recipe,it yeilds about 3 pint jars. im taking a few jars camping this weekend for the baby back ribs, thanks for a mouth watering sauce!!

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APRIL

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Hodgenville, Kentucky, USA

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Reviewed: Jul. 27, 2007

This sauce is incredible!!! I have two dessert recipes that take Bourbon, so I'm always glad to have another use for it. I made a double batch and canned it, it looks so pretty in the jars, but will not last long in my house. The only change I made was I doubled the garlic. After it was out of the pot, I just stood there with some leftover steak cleaning out the pot. YUMMY!

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BAKINGSTACY

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Jul. 18, 2007

wow this was so freeken amazing, I used it with the bbq beef recipe from this site and wow what a combo, everyone was fighting over it. thanks sooo much will definitely be making this again

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gilly

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Jul. 15, 2007

Some of the best sauce I've ever had!

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James15

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2007

I was looking for a good recipe for a party I'm having next weekend. Happened to read the reviews for this sauce yesterday, and I rushed to the butcher that same hour, looking for baby back ribs. Where I'm from, ribs for 4 could cost a bit (USD60) but it was worth it. Yum!

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Nadia Strait

Home Town: Cardiff, Glamorgan, Wales, U.K.

Living In: Taman Tun Dr Ismail, Kuala Lumpur, Malaysia

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Reviewed: Jul. 14, 2007

I did not have tomato paste, so I left it out. Still turned out great.

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jalexandropoulos

Cooking Level: Expert

Living In: Sitka, Alaska, USA

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Reviewed: Jul. 8, 2007

Its hard to find a really good BBQ sauce... My family and I have used this twice now... on chicken and ribs and it makes for very good food... the best part is its flavorful enough on its own and yet if you want it hotter or sweeter you can do so just by adding more heat or sweet... I tend to keep the onion and garlic in this instead of straining it out just because gives is more flavor as well as texture...

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The B Man

Cooking Level: Expert

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Reviewed: Jul. 7, 2007

people...THIS bbq sauce sauce rocks! i always tweak recipes but did this as is & only change i made at the end of simmering was to add about a 1/4 cup more jack daniels as i felt it mellowed a bit to much, probably because JD is sweeter & smoother than most whiskeys. also, i put the onion & garlic in a mini food processor to mince so there was no need to strain...texture is nice in a bbq sauce.

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Stephanie

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Bourbon Whiskey BBQ Sauce

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