6/25/2016

Pineapple-Bourbon BBQ Sauce

For the weekly theme at IHCC, (I Heart Cooking Clubs) it was Fresh & Fruity with our reigning chef, Curtis Stone.  Just in time for your Fourth of July barbecuing , was my thought, not to mention all the pineapples ripening up around the old ranch.  Which meant a change from the original recipe: for apple, add in a pine.



                    Pineapple-Bourbon BBQ Sauce
                         From the Curtis Stone website

2 tablespoons unsalted butter
1 onion, chopped
2 garlic cloves, finely chopped
1 teaspoon paprika (I used a smoked paprika)
1/2 teaspoon dry mustard
1/2 cup bourbon
1 cup apple cider vinegar
2 cups chicken broth
2 cups ketchup
3/4 cup packed golden brown sugar
2 to 4 canned chipotle chilies in adobo sauce, chopped* 
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 fresh pineapple, peeled, cored and finely chopped
1 lemon, cut in half

The sauce can be made up to 2 weeks ahead, cooled, covered, and refrigerated; reheat before using.
1   In a large saucepan, melt the butter over medium heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic and sauté until very tender, about 3 minutes. Stir in the paprika and mustard powder.
2  Stir in the bourbon then the vinegar and simmer for 3 minutes. Stir in the broth, ketchup, brown sugar, chipotle chilies, Worcestershire sauce, salt, and black pepper. Add the apples and squeeze the juice from the lemon into the sauce.
3  Bring the sauce to a simmer over high heat then reduce the heat to medium-low and simmer, uncovered, until the sauce reduces and thickens slightly, stirring
4  Note: Chipotle chilies are very spicy. Add them to the sauce at your discretion.  I used a teaspoon of chipotle chili powder and a tablespoon of Sriracha chili sauce, and thought it came out perfect, especially loved the depth from the smoked paprika and the chipotle chili.


I spread a bit of the sauce in a dish, set some lamb chops in there and ladled more sauce on top.  Then let it marinate an hour before putting on a broiler rack.

Just delicious, and there's plenty more for some future Barbecues, even though I cut the recipe in half.  Will share this with the Beth Fish Reads Weekend Cooking group as well as at IHCC.

12 comments:

Beth F said...

Whoa! This sounds absolutely awesome. Definitely going to give this a try over the summer (though we grill year-round). Yum, yum, yum.

Tina said...

Thanks me for the recipe, sounds like one I would like making.

Mae Travels said...

Living among pineapples is pretty exotic! That sounds very tasty.

best... mae at maefood.blogspot.com

jama said...

Yum! Sounds like a good all-purpose marinade/sauce -- perfect for the summer. Thanks!

Vicki said...

Oh me, that sounds good!I'm pinning the recipe. I agree with jama, it sounds like a good recipe for anytime you need a marinade/sauce.

Kim said...

I love that you changed up the recipe using a pineapple in place of the apple. I imagine this helped to make the bbq sauce a little more sweet and sticky than an apple would have. Looks the the perfect bbq sauce for any outdoor feast!

Deb in Hawaii said...

I like the idea of pineapple bourbon BBQ sauce much more then apple! It looks delicious and I like the use of the smoked paprika and Sriracha too. Yum! ;-)

Joyce Rachel Lee-Bates said...

Wow, this sauce looks so rich and tasty.

Trish said...

Sounds like I need to go get some bourbon. I love BBQ and this looks amazing. Thanks for sharing!

kitchen flavours said...

Wow, that sauce sounds delicious! I can see how good it is for any BBQ or roast!

Zosia said...

To taste a pineapple that hasn't travelled thousands of km to get to me! It sounds like you put those beauties to delicious use in that sauce.

ostwestwind said...

If you ever had the opportunity to eat a freshly harvested pineapple, you'll never buy any after a journey around the world. I am a bit jealous