Bourbon BBQ sauces

[SmokingPat]

Looking through my excessive collection of recipes in the Parpika app, I see many recipes I saved for BBQ sauces that use bourbon.
I haven't made any yet. Before I buy a bottle of cooking bourbon (i.e., a bottle of the cheapest stuff), what are your thoughts on whiskey BBQ sauces? Is it just a gimmick, or is it worth whipping up a batch? Do you have a favorite recipe?

[Mosca]

I don’t have one. But you got me thinking. I have a bottle of Scotch… I just don’t drink the hard stuff. Not in cocktails, not on ice, not neat. I will drink spirits, and when I drink them they’re fine. But I don’t ever think, "Let me mix up a drink."

So, has anyone ever made a bbq sauce using that smoky Scotch? SmokingPat , if you have one, post it and I’ll make it.

[Starsky]

Never thought to use scotch, but at the tastings I've been to, the strong, high level of peet, (smokey) scotches were expensive

[Huskee]

I made my shawsh with Buffalo Trace in it and it was good but I know it could be better. It just tasted like my sauce with bourbon, it didn't taste like a "bourbon BBQ sauce", if that makes any sense. I think from my own very limited experience with trying it out that you need to use enough to make it taste like it, not just add a dash and call it bourbon BBQ sauce, because if it doens't taste like it, then it isn't IMO. Further, starting with a standard BBQ sauce is a good template but I think it deserves more, but I haven't had time to learn exactly what more. It is on my short list of things to create though!

[Jfrosty27]

Never been a fan of spirits in my bbq sauce. Just doesn’t work for me. But, to each their own.

[Red Man]

I’ve made Meathead’s Jack Daniel’s bbq sauce a few times and really liked it. I added extra honey and brown sugar when I made it.

[STEbbq]

I made a bourbon sauce a while back with a "nicer" bouton. Frankly, it was so unremarkable, I don’t remember what the recipe was and I think the bourbon might have been Maker’s Mark. Basically, the alcohol is going to burn off very quickly so you are really left with any remaining sweet or peaty flavorings from the bourbon. And mixing it with all of the usually strong flavors from other BBQ sauce ingredients (sugar, ketchup etc.) tends to mean the remaining contributors from the bourbon are overshadowed. I would make it if you want to have fun making a bourbon sauce but I wouldn’t expect it to be an amazing recipe that you’d be making over and over.

[Max Good]

How about Cognac? https://www.amazon.com/Black-Swan-Sa...st_sto_dp&th=1

[Johnny Booth]

We use booze in our sauce most of the time. I start with a commercial sauce, add some drippings of whatever I am cooking, some rub from the cook, fruit juice that was used to spritz, and enough spirit to taste it. Simmer to reduce until it is thick enough to brush on and the alcohol is gone. All by feel and taste.

Usually it’s whatever booze we are drinking. I vaguely remember that is how it all started. 😬

Some of our favorites:
Apple Pie Moonshine with apple juice for ribs.
Courvoisier with fresh cherry purée for beef.
Bourbon and pineapple for ham
Dark rum and Chile lime for chicken

[troymeister]

I love cooking with wine. Sometimes I put it in my food.

[Finster]

this is a commercial one I like.
Got it at Pepper Palace.
They also have a sweet bourbon rub that my family really likes.

I've never made my own bbq sauce..