There’s still plenty of days left to get your bbq on, but not too many more days to get your hands on fresh peaches. Trust me, you’re going to want to grab as many peaches as you can to make this barbecue sauce recipe. This peach bbq sauce has a little special sumpin’ sumpin’ in it called whisky. The only way you can get really unforgettable tasting bbq sauce is if you make it yourself and this is a homemade bbq sauce worth making.
I have a confession to make; I make homemade bbq sauce. Not just every once in a while. No, I make barbecue sauce whenever we grill. Call me obsessive, call me a loon (trust me, I’ve been called WAAAAAY worse) but I just like to make up the flavors to go on the meats based on what I’m feeling like that day.
I’m not talking about a sauce that takes a laundry list of ingredients and several days of cooking. I’ll just whip up an easy bbq sauce recipe as the need requires. Plus, this saves me lots of room in my refrigerator. (Not having a bottle of bbq sauce for every flavor under the sun that’s got anywhere from a 1/4 of a cup left in it to a bottle that’s only been used once. My fridge has enough garbage in it that I can’t find. Plus I need that door space for wine and beer – priorities.)
Homemade bbq sauce can be as fancy or as simple as you like it. This one is a bit on the fancy schmancy side. But if you’ve got ketchup, brown sugar, vinegar (if you like it tangy) and some spices you can whip up your own easy bbq sauce recipe in about 10 minutes. Yes, it really is as simple as that. And since you’re only using about $1 worth of ingredients (stuff you probably already have around anyway) there’s no need to go out and spend $3-$12 on a bottle of barbecue sauce.
This peach bbq sauce starts with those basic ingredients, but since I wanted a sweeter tasting sauce, the rest of the ingredients veer in that direction.
I totally get why you buy the bottles of barbecue sauce…it’s easy, you know what flavors you like and you have no idea where to begin when making your own. But after the first time you make your own homemade bbq sauce, you’ll laugh at yourself for being so silly. Really, you will! This easy bbq sauce recipe will completely change your mind about what’s hard and what’s easy. And when you taste it, you’ll realize that you probably just made a barbecue sauce recipe that would have cost you at least $8 at the store. If, by some chance, you start feeling guilty about saving all that money, you can always send the extra to me. I will very graciously accept it. 😉
I slathered this homemade bbq sauce on chicken thighs, chicken breasts and then added a couple more ingredients and roasted a pork loin in it. That’s what you see in top photo. It was really good. Of course, peaches and whisky have yet to meet a piece of pork they didn’t play nice with.
So now that you’re going to start making homemade bbq sauce, more specifically this peach bbq sauce, what’s the one thing you can’t wait to put it on?
“Ignorance more frequently begets confidence than does knowledge” – Charles Darwin
Recipe: Whisky Peach Homemade BBQ Sauce
Summary: Makes 1 Pint
- 1 Tablespoon Butter
- 1/2 Cup Brown Sugar (divided)
- 1 Large Peach (sliced thin, pit removed)
- 2 Tablespoons Frozen Orange Juice Concentrate
- 1 Teaspoon Vanilla
- 1/4 Cup Whisky (I used rye whisky)
- 3/4 Cup Ketchup
- 1 Teaspoon Hot Paprika
- Add the butter to a large saute pan and heat over medium high heat.
- Once the butter is almost melted add in half of the brown sugar and the peaches.
- Stir the mixture and as the peaches begin to slightly soften (about 3-4 minutes) add in the orange juice concentrate and stir.
- Let the mixture cook and gently mash the peaches as they cook. Continue to stir so that nothing burns.
- Once you see the mixture slowly bubbling (because the sugar has melted and begun to caramelize) add the vanilla and CAREFULLY add in the whisky. You may want to turn the burner off before adding the alcohol so that you don’t spill any and cause a flare up. Then turn the burner back on.
- Continue to cook and stir until everything has thickened up and the peaches are very soft.
- Remove the pan from the heat.
- In a medium sized, heat resistant bowl, mix the ketchup, the remaining sugar and hot paprika together.
- Once blended, pour in the peach mixture.
- Stir to combine.
- You can leave the bbq sauce chunky or you can use a stick blender, or regular blender, to make it smooth.
- Use immediately or store in a covered container in the fridge for up to 2 weeks.
For the pork loin, I added 5 cloves of minced garlic, some freshly ground pepper and a bit of kosher salt to the barbecue sauce. I then rubbed it all over the pork loin and baked it in the oven.
If you don’t have hot paprika, you could use a dash of cayenne pepper and regular, or smoked, paprika.
Preparation time: 15 minute(s)
Cooking time: 20 minute(s)
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 1
Culinary tradition: USA (General)
Recipe by Pamela Braun.
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