Monday is the beer brewer’s birthday, so we are doing a small gathering of the clan for a barbecue. With any BBQ, you need a smoker, BBQ sauce, and pork ribs. (At least we think so!) So, Mr. put together a rub and I am simmering the BBQ sauce as we speak. As with all my recipes, this is a bit of this and that, and while I sort of followed a recipe, I sort of did my own thing. I like my sauce sweet and sour and hot all at once, and lately I have been in a real mood for peaches and bourbon for a sauce, so here is my attempt!
Honey Bourbon Peach BBQ Sauce
2 sweet onions, finely chopped
4-6 garlic cloves, finely chopped
8 peaches, peeled, pitted, chopped
2 c. tomato sauce
3/4 c. honey
1/2 c. apple cider vinegar
1/4 – 1/2 c. bourbon
1/4 c. Worcestershire sauce
2 small hot chili peppers, seeded and chopped (I used Black Cobra)
1-2 T. hot chili flakes
2 T. chipotle chili powder or a few chipotles from a can
1 t. pepper
1-2 T. ground ginger
1/2 t. salt
Method
Saute together onions, garlic and chopped tomatoes (if used) until soft and translucent. Place chopped peaches and onion-garlic-tomato mixture in with peaches. Blend until smooth and creamy. You may need to blend in small batches; as each batch is done, put into large pan. Once all the blending is done, leave about 1/4 of the blender filled and add remainder of ingredients. Blend until smooth. Pour into pan with rest of sauce. Simmer on stove top for about 30 minutes. Taste it as it begins to cook – you may need to adjust the flavors to your own liking.
Cool.
Yield: about 6 c. (from what I am guestimating)
Ink, Yarn & Beer 
Yum, yum! Can’r wait!
Sounds yum, as are the photos.
Recipe is “aging” in fridge right now, but the photos are in the public domain – not mine!
It’s pretty tasty stuff! Peach taste is subtle, and the heat is, too, but there for sure.
Wish we lived closer! I am trying to develop a recipe for low-carb BBQ sauce, but I might, since I use it only once in a while, break down and use peaches instead. I’ve lost 25 pounds, BP good, total cholesterol 161, so I am loathe to cheat too often.
Happy birthday to the brewer!
Hey, Kathy! I know what you mean. Probably more than anything is – in my opinion – how much you eat. I personally prefer real sugar (but now I try to use honey as much as possible because it also includes prebiotics for digestion) to artificial sweeteners or fat substitutes. I find that using honey does not produce the same level of cravings for sugar that plain, white sugar does, which makes it significantly easier to walk away without an internal war of “I want more!” This whole decision to move to honey has really helped out when I sweeten things, like the BBQ sauce, because there are not any sugar cravings to deal with. I’ve also pretty much knocked glutens in all forms out, and that is also helping.
Meanwhile, congrats on losing weight! Not an easy thing to do. Paleo seems to work out well for a lot of people as it does away with all sorts of things, helps people lose weight, and improve their overall health, inside out. I really like Michele Tam’s blog “Nom Nom Paleo” – she is creative and has a lot to offer.
Sorry you can’t be here…and I will pass on your regards to the brewer.
Cheers!
The diet we are following, more or less, is LCHF: low carbohydrate, high fat. Unbelievable that after five months of sautéing things in butter my cholesterol has dropped forty points, and triglycerides are also great. I never use fat substitutes; we are eating butter, olive oil, and cream, and lots of it! Because we don’t eat grains at all any more, we are gluten-free. That will make it easier when younger daughter visits! Fortunately, I don’t have a sweet tooth, nor does motorcycle man, so we do without sugar or substitutes, too, mostly. But BBQ sauce requires sweet! As far a my body is concerned, one sugar is pretty much like another, but if I used honey it would have some socially redeeming value. 🙂
The diet, for anyone who might be interested, is DietDoctor.com. There are some crazy people in the online ketogenic world. People associated with the Diet Doctor tend to be sensible and rely on actual clinical studies, not anecdotes — although there are stories there.
Kathy – That’s really great info. I suggest you try honey – any time I eat white sugar, the sugar monster emerges. Honey, it doesn’t! Just be careful to buy good stuff – nothing imported – as much of the foreign stuff is really sugar syrup.
Fantastic!
Photos look good. I just had the best crop of peaches from my tree, but I’m afraid I devoured them fresh.
Photos are from a free, public source for images . . . my photos are not anywhere near as good. And as far as peaches – lucky guy to have a tree!
Yum! I’m usually not one to make my own sauce, but this is worth a try.
It was a hands-down winner here!
I bet!