Bourbon Sauce Recipe for Grilling

Bourbon sauce is a rich, flavorful, and slightly smoky sauce that's perfect for grilling. It adds depth to steaks, chicken, pork, or even veggies, enhancing their natural flavors with a sweet and tangy kick. Here's how to make this delicious sauce using your Arteflame grill, ensuring it complements the perfect sear and adds to the overall grilling experience.

Ingredients

1/2 cup bourbon
1/2 cup brown sugar (packed)
1/4 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 cloves garlic, minced
1 small onion, finely chopped
1 tablespoon Dijon mustard
1 tablespoon unsalted butter
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika (optional for extra smokiness)
A pinch of red pepper flakes (optional for heat)

Instructions

1. Fire Up the Arteflame Grill

As always, start by firing up your Arteflame grill. Soak three paper napkins in vegetable oil, place them in the center of the grill, and stack firewood over them. Light the fire and let it burn for 20 minutes until you have a hot, even bed of coals ready to cook.

2. Sauté Onions and Garlic

While your grill is heating up, place a cast-iron pan directly on the flat-top griddle surface near the cooler edge. Melt the butter in the pan. Add the chopped onions and garlic and sauté for 3-5 minutes until softened and translucent. You’re aiming to build flavor here without burning, so move the pan around as needed to find the best heat zone on the griddle.

3. Add the Liquids

Once the onions are softened, pour in the bourbon, allowing it to simmer for 2-3 minutes. This step helps to cook off some of the alcohol while keeping the rich flavor. Stir in the brown sugar, ketchup, apple cider vinegar, Worcestershire sauce, soy sauce, Dijon mustard, black pepper, and smoked paprika. Stir until well combined.

4. Simmer the Sauce

Move your pan to a slightly hotter section of the griddle, allowing the sauce to come to a simmer. Cook for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly. If you'd like a thinner sauce, you can add a small amount of water or additional bourbon to adjust consistency.

5. Taste and Adjust

Before taking the sauce off the grill, taste it and adjust the seasoning as necessary. Add a pinch of salt, more black pepper, or a bit of red pepper flakes for a spicier kick. Simmer for another 1-2 minutes if adding any spices to let them meld into the sauce.

6. Serve or Store

Once done, remove the pan from the grill and allow the sauce to cool slightly. You can either brush it onto your grilled meats in the final minutes of cooking or serve it on the side as a dipping sauce. Store any leftovers in an airtight container in the refrigerator for up to a week.

Tips

Grill placement: The cooler outer edges of the Arteflame griddle are ideal for simmering sauces. If the pan gets too hot, move it to a cooler zone.
Alcohol content: Most of the alcohol will evaporate during cooking, but if you prefer a completely non-alcoholic version, substitute the bourbon with apple juice or apple cider for similar sweetness.
Thickness: If your sauce isn’t thickening to your liking, let it simmer longer or stir in a slurry made from 1 teaspoon of cornstarch and 1 tablespoon of water.

Conclusion

Bourbon sauce adds a bold, sweet, and slightly smoky glaze to grilled meats. Whether you're grilling up a juicy steak, pork tenderloin, or even seared veggies on your Arteflame grill, this sauce is the perfect companion to your searing and grilling mastery.

Recipe Variations

Maple Bourbon Sauce: Swap out the brown sugar for maple syrup to add a warm, deep sweetness.
Spicy Honey Bourbon Sauce: Add 1-2 tablespoons of honey for sweetness and 1 teaspoon of hot sauce for an extra kick.
Smoky Chipotle Bourbon Sauce: Add 1 minced chipotle pepper in adobo sauce for a spicy, smoky variation.
Pineapple Bourbon Sauce: Mix in 1/4 cup pineapple juice to bring a tropical sweetness to the sauce.
Mustard Bourbon Sauce: Increase the Dijon mustard to 2 tablespoons and add 1 tablespoon whole grain mustard for a tangy twist.