With Mother's Day this weekend, top off your favorite grilled meats this weekend with my Bourbon Sauce. I dedicate this recipe to my friends in Kentucky; the inspiration for this recipe. I've used this as a great finishing sauce for most proteins; including beef, pork and chicken. Tip: use only the best bourbon!
Be very careful saying BBQ when you should be saying grilling - especially in BBQ country.
BBQ: It's a science of cooking protein by indirect heat, with dedication. I emphasize the word dedication because there is NO speedy way to BBQ. Two words, low and slow. I spent many years teaching the art of heat and fire, and in this case Q. There really is so much to learn and each Q occasion is always an unique experience with many factors; like air temperature, humidity, moisture, wind, etc. One of the best ways to Know Your Fire is to experience it first hand. It's one of those things you intrinsically feel and only come to understand when you are in the fire pit - so to speak. I tip my hat to all pitmasters.
Grilling: This is the way most people will cook with their backyard grill; grilling proteins such as burgers, steak, chicken, seafood, as well as veggies. This is the use of direct heat cooking at a higher temperature for shorter cooking times over the fire. Again, practice makes perfect, so there's no time like the present to learn or expand your current grilling skills.
Makes 5 cups
chefgeorgehirsch.com | Grilling with Chef George Hirsch cookbook
1 cup Dijon Mustard
1 cup steak sauce
1 cup bourbon
1 cup honey and 1 cup ketchup
1 Tablespoon orange zests
Juice of one lemon and one orange
In a small saucepan, combine all of the ingredients; simmer gently for 4-5 minutes. Serve with ribs, steak, or grilled meats.