How to Blend two or More bbq sauce components

[HHarnprior]

I would like to blend three ingredients, my favourite bbq sauce, maple syrup and bourbon. Do I need to heat the mixture up , when and why ? If I need to heat it up, I would like to add the bourbon after the temp drops below 187, any thoughts?. As I understand it bourbon starts to boil off above 187 F. Any advice would be appreciated. Thanks…

[CHNeal]

I keep 2 of those ( maple syrup and bourbon) mixed in a maple syrup jug in my refrigerator. I mix them at room temp and just give the jug a swirl before pouring. I use these in a number of recipes including making BBQ sauce. I see no reason it wouldnt be the same with the third of you ingredients.

[RonB]

Welcome to the posting side of The Pit.

[rickgregory]

I can't see any reason to heat those. I'd just make sure the syrup isn't actually cold, so that it flows well and thus mixes well.

Also, welcome. Now you have to tell us how you like this sauce and post pics of it on meat. it's a rule

[HHarnprior]

Thanks folks for the advice. I am close to the taste I want, it seems the common recipe is one part of each. What I have so far found is to use around 60% of the bourbon… I think I need to add a touch more maple. So guessing my final recipe will be: o.6 part bourbon, 1 part bbq sauce and 1.1 parts of maple…
it’s the maple I suspect I have to tweak.

[Michael_in_TX]

That does sound really good.

[Bob K]

Curious why you want to keep the alcohol from burning off? Better flavor?

[HHarnprior]

Update….just made my new sauce batch …. Need to try on some ribs… so my new blend is 71% commercial bbq sauce, 17% maple syrup and 12% bourbon…. Used an immersion blend to mix it all. next time I will start with the commercial bbq sauce and add a bit of bourbon and go from there…. A lesson learnt. I image the maple should just round off the bourbon, I want a hint of bourbon.Out of my commercial bbq sauce for now. The why I am doing this; is that in the my beginning of my smoking (10 years ago) I made my best ever bourbon pork ribs( never have I been able to get even close since) , but I was not taking notes then… so want I trying to do now is create a pork rib rib glaze with a nice hint of bourbon to brush in the last few minutes of smoking. Yes, it’s a journey.

[CHNeal]

HHarnprior

If you want a nice sauce recipe that has bourbon and maple syrup send me a pm and Ill send you mine. I use it to make a great rib glaze as well.

[CHNeal]

wrgilb I posted it right after making that comment and read kidding that’s what I should have just done.
It’s right here…

https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/bbq-sauce-recipes/1335883-smokey-bourbon-and-maple-bbq-sauce

[wrgilb]

CHNeal I just made your recipe and dang, it is really good. I don't have anything to put it on yet, so I've just been sampling a spoon full at a time. Hope I have some left for the chicken tomorrow. :-)

[CHNeal]

wrgilb I am very pleased you like it! It’s about all we use anymore ( when I have it made)
It’s a very versatile base to adjust for different flavors. I added puréed mango and passion fruit once to make it tropical and it was a hit of the party!

[Allon]

@HHarnprior

Try the Black Swan Sweet Cognac bbq sauce...

You can find it here on Amazing Ribs. They will link you to a retailer. I used Amazon.

I just starting using it 2 or 3 months ago and I'm on my 4th bottle.

There's no heat in this bbq sauce. You can really taste the cognac as well.





Your on your own if you want a kick to it...

Good luck and welcome to the Pit from Central Massachusetts.

[Donw]

HouseHomey really knows about blending flavors. I hope he might have some tips when he checks in.

[Mark V]

Some things like vanilla cook off. The alcohol in the bourbon would cook off at time and temp. If you like the alcohol flavor in the bbq sauce, then don't cook it. It depends upon what you like. Maple syrup is already cooked a long time, I don't think any extra cook time will change that. The bbq sauce is also cooked, so a little extra cooking is unlikely to change that.

[HouseHomey]

For me, things tend to incorporate better when heated. I personally wouldn’t want the “raw” bourbon in there. I always cook it off. I want the flavor not the alcohol.

Save the time and pour a drink instead.

for me, I would cook off the bourbon then add the sauce to your desired level of taste. Perhaps you can add a little Raw bourbon back if you like that flavor but I like the profile that the cooked off bourbon gives you.

I would play around with a whiskey/bourbon ratio, and cooked versus uncooked until I get that mix correct lastly, I would then add the sweet which would be your syrup and play around with that until you get it right.

you can also consider a bourbon, maple syrup to have on hand for your pancakes and once you get that right, you can use that mixture in your barbecue sauce, so there are several ways you can approach that .

for me, though, I like my alcohol cooked, I just like the flavor it gives when you cook whiskey/bourbon. When the sauce finally cools there is a real pleasant depth.

in fact, the recipes on the site are pretty good. Huskee I think created the bbq sauce recipes here. Try them too.

Hope this helps.

[Murdy]

I agree. I once stopped at a little tavern that had bourbon sloppy joe's as a special. The bourbon was not cooked. I found the taste harsh, and I am a bourbon drinker. I'd try it both ways and see which one tasted best to you.

[Spinaker]

I love to see you here!

[HHarnprior]

Thanks for that comment about the bourbon being harsh.... I am pretty sure that is what I do not like about my blend so far. Will cook out the alcohol side and then add the bbq sauce and maybe some maple syrup. I now keep a log of my bbq stuff, but did not keep a log at the beginning...and on one of my 1st smokes I did ribs and bourbon and it was fantastic...but no idea what I did. I can still taste those specific ribs and the mild bourbon taste, but mild is not the right word...maybe a lovely light but lingering kiss would be closer to the truth . fyi.... I do not drink bourbon at all...but those bourbon ribs...so so good.