While summer may be winding down, barbecue season is far from over. Bourbon and barbecue are natural partners – crowd-pleasers that are steeped in flavor, variety, and tradition. We’ve blended three styles of barbecue sauce (each with a three finger pour of Bourbon added) for you to try at your Labor Day cookout or football tailgate this fall.Give your tailgate a Kentucky twist by adding the state’s favorite spirit to your sauce.

Photos and Recipes by Victor Sizemore

Tangy Chipotle Bulleit Barbecue Sauce

– 2 1/2 cups of ketchup
– 1/2 cup chopped yellow onion
– 1/2 cup Bulleit Bourbon
– 3 – smoked chipotles
– 1/4 cup brown sugar
– 3 table spoons apple cider vinegar
– 1 table spoon Worcestershire sauce
– 3 cloves minced garlic
– ~ 1 cup of bone broth (can substitute any broth)
– Kosher and cracked black pepper to taste

1) Heat 1-2 table spoons of oil in a skillet and sauté onions 3-5 minutes then add garlic until fragrant.
2) Add all ingredients to food processor or blender except bone broth.
3) Puree until smooth and add bone broth to get the consistency you desire. Can be stored in refrigerator for 1 week. Re-heat before using.

Sweet Maker’s Mark Barbecue Sauce

– 4 Table spoons of butter
– 3 cloves minced garlic
– 1 yellow onion minced
– 1 small can of tomato sauce
– 1/2 cup brown sugar
– 1/4 cup of Maker’s Mark
– 1/4 cup soy sauce
– 2 table spoons apple cider vinegar
– 2 table spoons dijon mustard
– 2 table spoons honey
– 2 tea spoons chili powder
– 1 tea spoons kosher salt
– 1 tea spoon black pepper

1) Heat butter in sauce pan sauté onion and garlic until soft.
2) Stir in all other ingredients.
3) Simmer and stir often for about 30 minutes until sauce thickens.

Knob Creek Carolina Gold

– 1 cup yellow mustard
– 1/4 cup Knob Creek
– 1/2 cup apple cider vinegar
– 1/4 cup molasses
– 1/4 cup honey
– 1 table spoon brown sugar
– 2 table spoons Worcestershire sauce
– 1 tea spoon mild hot sauce

Whisk together all ingredients.

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