On Mon, 22 Jul 2013 13:35:27 -0400, Gary > wrote:

> sf wrote:
> >
> > However, I think the brown sugar in Cat Cora's recipe
> > is probably there to offset the bourbon,
>
> I would like to oven barbeque some chicken next weekend and I want to make a
> bourbon bbq sauce, homemade, not store bought. I plan to stop by the ABC
> store (liquor store) this week to see if they sell one of those tiny
> "airline bottles" of 1-2 oz of bourbon. That's all I need as I don't drink
> it for pleasure.

I have a slightly larger bottle of rum. I like to soak raisins in rum
before I use them. Rum balls are really good, but I don't make them
very often and only think of it during the holiday season. I like
rum, but I don't drink it at home - so that bottle (a pint?) has
lasted quite a long time.
>
> I've had commercial sauce with that added and I do like it.
>
Jack Daniel's BBQ sauce? Can't say I've ever purchased it and if I've
eaten it, the bourbon flavor was so faint that I didn't even notice
it.


--
Food is an important part of a balanced diet.