If close up pictures of french fries doesn’t make you want to ditch your soup dinner plans and run out to the nearest diner then I do not know what does. Sorry that I just ruined your diet with this photo. Don’t worry, you can start again tomorrow.
I grew up a firm believer that ketchup was for eggs and barbecue sauce was for french fries. Although I’ve grown out of lathering ketchup all over my morning scramble, I still cannot resist a big side of tangy barbecue sauce to accompany my french fries and tofu nuggets (yes, I am guilty – I do enjoy those processed fake chicken nuggets that you can find in you organic freezer section at Kroger).
Although I am known to still down the occasional fry or chicken-less nuggets, I do try avoid the processed and high-fructose packed condiments that fill our grocery stores. Have your REALLY looked on the back of that condiment jar in a while? It’s a rather upsetting sight. Instead, I usually whip up a batch our this barbecue sauce and it usually holds me through all summer (and I participate in A LOT of grill outs every summer).
I decided to mix it up and try a new bbq sauce this time around. It’s definitely not the traditional bbq sauce you are used to (I’d suggest using this recipe if you are looking for that) but it’s a great sauce to use for special occasions. It’s a wonderful way to add new flavor to your condiments or to fancy up a side of fries at a party. The bourbon gives it the inevitable and sophisticated alcoholic aroma while the honey helps sweeten and tone it down.
I made this in my slow cooker so I could walk away and not worry about it. But it would probably be made just as easy in a saucepan by throwing in all your ingredients and letting it simmer down to your desired consistency (bet it wouldn’t take more than 30 minutes!).
Slow Cooker Honey Bourbon Barbecue Sauce
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 garlic cloves, minced
- 12 ounces of tomato sauce
- 1/3 cup bourbon
- 1/2 cup honey
- 1/2 cup brown sugar
- 1/4 cup cider vinegar
- 2 Tablespoons soy sauce
- 1 teaspoons Worcestershire sauce
- dash of hot sauce, optional
- salt, to taste
Heat the olive oil over medium in a small skillet. Add onions and sauté until translucent (about five or so minutes). Add in the garlic and cook for another minute. Remove from heat.
Combine all ingredients in a slow cooker and turn the slow cooker on low. Let cook for 8 hours. If the sauce is too thin after 8 hours, remove the lid and let cook down to desired consistency.
Use an immersion blender to blend into a smooth sauce or leave the small chunks of onions (they are delicious!).
Serve right away or transfer to an airtight container in the fridge for up to a week. If you’d like to keep it longer, freeze it in ice cube trays for easy access to later.
Because Nobunny is both saucy and probably a bit alcoholic (yeah – not really sure what that means either):