Barrel 51 Smoky Bourbon BBQ Sauce

American BBQ and grill sauce ... with an extra touch of WHISKY and CHILI!

The barrel 51 Smoky Bourbon tastes like a classic American BBQ sauce - but the first impression deceives. It quickly becomes obvious that this sauce is far more than classic or conventional. The fine whiskey and chili flavor for the finish make the barrel 51 Smoky Bourbon a special taste experience. Due to its thick consistency, it sticks superbly to BBQ ribs, the whiskey gives the meat a very special touch. By the way, only Kentucky Sour Mash Bourbon Whiskey (less than 1% alcohol) is used. Also, perfect as a base for cowboy beans (simply put the beans from the can in the sauce and heat up - gorgeous).

Barrel 51 are typical American barbecue sauces - nice thick, spicy and sweet. For sweetness and consistency, molasses and brown sugar, tomatoes and onions are added. Chipotle gives the sauce a slightly smoky note. The sauce is also slightly hot due to the chili. Perfect for a great barbecue!

396 ml

BBQ time is when you say it! As inspiration for the extravagant use of this simply delicious sauce, we have prepared an extra crispy recipe tip for you: crusted roast

Smoky Bourbon crusted roast

Ingredients

• 1 kg crusted roast
• 750 ml vegetable broth
• 3 onions
• 125 g carrots
• 100 g mushrooms
• 500 ml beer
• 2 tsp honey
• 3 tablespoons barrel 51 Smoky Bourbon BBQ sauce, salt, pepper
• 1-2 teaspoons cornstarch

Preparation

• Wash the roast and pat dry. Cut the rind with a knife into a diamond shape. Then rub the meat with salt, paying particular attention to the incisions. The salt removes the water from the rind and makes it crispy. Season the meat side with pepper.
• Place the meat with the rind facing upwards on the fat pan of the oven and pour 500 ml vegetable stock over it. Cook in the preheated oven at 175 degrees for a total of approx. 2 hours.
• Peel and quarter the onions. Peel the carrots and cut into 1 cm pieces. Clean the mushrooms. Spread the onions, mushrooms and carrots around the roast after about 1 hour frying time. Pour over approx. 250 ml beer and 250 ml stock and continue cooking. Every 15 - 20 minutes pour the gravy over the roast.
• 30 minutes before the end of the cooking time, pour the rest of the beer over the roast. Mix the honey with half a teaspoon of salt, 3 tbsp. roast stock and 3 tbsp. BBQ sauce and coat the roast with it. 5 minutes before the end of the cooking time, raise the temperature to 200° to make the crust even crispier. Keep the roast and vegetables warm.
• Pour the gravy through a sieve and bring to the boil. Stir the starch with a little water until smooth and thicken the sauce with it. Let it simmer again for about 1 minute and season with salt and pepper.

Another recipe tip:

Pulled chicken tacos