matty1124 Recipe Reviews (Pg. 1) - (11342515)

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Bourbon Whiskey BBQ Sauce

Reviewed: Jun. 23, 2011
This is a great sauce as is. However, I made a few changes because; 1. I smoke or cook over charcoal, and 2. because I knew it was going to be on pork. The changes were small, I omitted the liquid smoke, and I added fennel (lets face it fennel is pork's best friend :D). Lastly, I used an immersion blender to give it a more of a store bought sauce look and texture (I didn't strain it and I didn't want to remove the whole onion pieces/flavor).
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Best Ever Sausage with Peppers, Onions, and Beer!

Reviewed: Oct. 17, 2010
This is a great recipe, I changed it a little just because I only had dried herbs. I only made about half the amount. Its funny to look through the pictures of this, so many different variations, makes me wonder if people just make what ever they want. Oh well. I followed as close as I could and it turned out perfectly. When I think of hot sauce I think of Franks Red Hot, but I didn't have that so I used Saracha and just a few dashes of red wine vinegar. It turned out great. I Have never put beer in my sausage and peppers so this was new to me. I used yueling-ling (sp?) it added some depth. All in all I will make this again. Maybe I will transfer everything to the slow cooker after browning and deglazing. Just to make the sausage, peppers and onions to really meld together more.
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