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Bourbon Barbecue SauceA great barbecue sauce recipe and why it is a good sauce to use in BBQ competitions. This is another one of my favorite bbq sauces because it’s a sauce that is great for bbq competitions. You see, most people prefer a sweet barbecue sauce and competition judges are people too! When we first started cooking ribs for competition, this was one of the recipes we developed. You can substitute your favorite bourbon for the Wild Turkey. This sauce gives the ribs a real nice color… and the taste ain’t bad neither! This sauce is excellent to use with the professional rib cooking techniques found in our book, “Competition BBQ Secrets”... Lee’s Bourbon Barbecue Sauce: 1/4 cup Wild Turkey Bourbon2 cups ketchup1 cup Brown sugar1/2 cup Apple cider vinegar1/4 cup Pineapple juice3 teaspoon Molasses2 teaspoon Worcestershire sauce2 teaspoon Olive oil1 teaspoon Lemon juice1 teaspoon Salt Mix all ingredients and simmer on stove until sauce thickens. Imagine that you are a bbq competition judge... tasting the same old bbq sauces over and over again. The first thing the judges do is look at your ribs and give it a presentation score. Then they pick up a rib and tug on it to see how tender it is. Your rib meat should pull clean from the bone, but not fall off the bone. After that, they take a small bite and taste your ribs. Now what do you think will score higher... the same old sauce that they already tasted 100 times that morning, or something new that dances on their tongue and surprises them with a unique flavor that they have never tasted before? Well... I think you know which of the bbq sauces the judge will score higher - the unique one. The Wild Turkey sauce with apple cider and pineapple flavors. Your family and friends will love a unique sauce recipe too. KC Masterpiece is a great sauce, but don’t you think they have all tasted that before? Give them what they want... a sauce with a bold Article Tags: Bourbon Barbecue, Barbecue Sauce, Wild Turkey Source: Free Articles from ArticlesFactory.com
ABOUT THE AUTHORFor more information on slow smoking ribs, butts, chicken, and brisket, please visit Bill Anderson's website at http://www.bbq-book.com
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