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RECIPE BY: French Tart
The "One Shot" is a generous slug of Bourbon whiskey, (My husband's favourite tipple after Scotch Whisky!) which I think really gives this sauce a lovely mellow feel to it. The "Smokin'" comes from the addition of liquid smoke and chipotle peppers, and the rest of the title tells you this is GREAT if used whilst cooking meat, poultry, sausages or fish OUTDOORS, preferably over wood or coals! I devised this barbeque/marinade sauce some time ago, and I have decided to post it now, in order to enter the Grilling and Barbeque Forum's BBQ sauce contest! I hope you enjoy this as much as we do - happy OUTDOOR cookin'!! N.B. Quantities listed fill a large jam jar, about 20 fluid ounces - you can cut back on the ingredients to suit your requirements, but it does keep very well in the fridge.
Posted on: Aug 29, 2007
Ingredients
Directions
1
Combine all the ingredients in a saucepan & cook over a low to medium for 10 to 15 minutes, until everyhting is dissolved & the sauce is smooth.2
Either combine this sauce in your recipe, as a marinade or as an ingredient addition, or serve on the side, with your choice of meat, fish, ribs or poultry.3
Great in all types of hot sandwiches, ribs and pulled pork or barbeque brisket sandwich rolls!4
Serve warm or at room temperature.5
Store in a clean jam jar or bottle for up to 2 weeks in the fridge after and before use.
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Featured Reviews for This Recipe
From: Sharon123
On Sep 17, 2007
Love the different tastes as I bite into this! Celery seed, cumin chipotle, whiskey, yum! Thanks FT!
From: Chef Shadows
On Sep 5, 2007
Used this sauce to cook an eye round roast ( 5.5 LB ) in the oven on 275 F. Cooked for 4 hours! Got a real nice BBQ'd roast in return! My family really liked the sauce! They want me to try it on chicken next! Thanks FT! Another fine recipe !
From: Heydarl
On Jan 27, 2008
What a great, easy sauce. We had this tonight with pork cutlets, which were enjoyed by all. I only used 3 chopotle chiles & am glad, as it wasn't overpowering. Thanks FT for sharing another winner.
From: Debber
On Sep 17, 2007
This was incredibly good on our barbecued chicken for supper tonight! I ended up making a couple substitutions (brandy for whiskey, apricot butter for jam), didn't have chipotle chiles, and left out the celery seeds on purpose (don't like 'em). This smelled SO good while it was simmering AND while it was baking on the chicken. One comment from the Peanut Gallery was that the sauce was "too red" however that person was ALSO the one who slathered on extra sauce at the table. Anyway! We loved it. Made for BBQ Contest 2007
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (184g) Recipe makes 4 servings The following items or measurements are not included below: 2 teaspoons liquid smoke flavoring 4 chipotle chiles in adobo |
||
| Calories 389 | ||
| Calories from Fat 137 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.2g | 23% | |
| Saturated Fat 2.2g | 10% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 5.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1291mg | 53% | |
| Potassium 631mg | 18% | |
| Total Carbohydrate 48.3g | 16% | |
| Dietary Fiber 1.2g | 4% | |
| Sugars 39.9g | ||
| Protein 3.0g | 6% | |
| Vitamin A 1055mcg | 21% | |
| Vitamin B6 0.2mg | 11% | |
| Vitamin B12 0.0mcg | 0% | |
| Vitamin C 18mg | 31% | |
| Vitamin E 4mcg | 13% | |
| Calcium 88mg | 8% | |
| Iron 3mg | 17% | |
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