{"id":25751,"date":"2016-07-09T07:39:19","date_gmt":"2016-07-09T14:39:19","guid":{"rendered":"https:\/\/shescookin.com\/?p=25751"},"modified":"2019-06-23T13:30:48","modified_gmt":"2019-06-23T20:30:48","slug":"smoky-bourbon-peach-barbecue-sauce-with-fourroses","status":"publish","type":"post","link":"https:\/\/shescookin.com\/smoky-bourbon-peach-barbecue-sauce-with-fourroses\/","title":{"rendered":"Smoky Bourbon Peach Barbecue Sauce with #FourRoses"},"content":{"rendered":"
A sublime fusion of sweet, smoky, spicy, tart and umami flavors come together in this lip-smacking, finger-licking good barbecue sauce made with Southern peaches, Kentucky Four Roses bourbon and bourbon barrel aged seasonings.<\/em><\/p>\n <\/p>\n Jump to Recipe<\/a><\/p>\n Barbecue (BBQ, barbeque) is uniquely American and\u00a0is both a cooking method and an apparatus. The generally accepted differences between barbecuing and grilling are cooking durations and the types of heat used. Grilling is generally done quickly over moderate-to-high direct heat that produces little smoke, while barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process.<\/p>\n There are many tomes to barbecue and grilling and, of course, cooking shows and videos to enlighten you on methods and regional differences, including PBS’s Barbecue America<\/em><\/a> where host Rick Browne\u00a0travels\u00a0America\u2019s highways, back roads and bayous, exploring the country\u2019s unique contribution to the culinary landscape.<\/p>\n <\/p>\n The keys to this sublime sauce: aged Kentucky Four Roses<\/strong> bourbon, unique American-made sorghum, soy sauce, and Togarashi spice – aged in bourbon barrels from Bourbon Barrel Foods<\/strong> in Louisville, Kentucky, and Aleppo pepper in lieu of ancho, chipotle or other more commonly used dried chile peppers. Aleppo is a Turkish crushed chile\u00a0from southern Turkey, near the Syrian town of\u00a0Aleppo. It has an ancho-like flavor with a little more heat and tartness and, given the unrest in that area of the world, has been more difficult for spice shops to source, so I bought some while I could.<\/p>\n <\/p>\n Of course, you must have sweet and juicy Southern peaches. I swear that peaches grown in the South are the best! Last year, every peach I bit into, even those from my CSA and local farmers market was mealy. Homemade barbecue sauce is a perfect vehicle for bruised, not-so-pretty peaches, but mealy peaches will not do!<\/p>\n <\/p>\n