This sauce includes natural ketchup, bourbon, apple cider vinegar, maple syrup, fresh orange juice, onion powder, garlic powder, smoked paprika, dijon mustard, Worcestershire sauce, tomato paste and liquid smoke. The liquid smoke is optional, but is essential for smoky bourbon bbq sauce!

Description. Minor's Bourbon Style Sauce delivers the sweet and tangy goodness of a traditional, well-balanced southern sauce with a savory blend of brown sugar, roasted onion and aged bourbon. This sauce has no high fructose corn syrup and is easy to store and pour in an ambient jug format.

Ingredients : Tomato Puree (Water, Tomato Paste), Brown Sugar, Sugar, Vinegar, Robust Molasses, Modified Cornstarch, Salt, Bourbon, Pepper, Pineapple Juice (From Concentrate), Natural Hickory Smoke, Orange Juice (From Concentrate), Ground Chipotle Chili Powder, Granulated Garlic, Granulated Onion, Xanthan Gum.

In addition to lycopene, barbecue sauce's tomato base contains antioxidants like vitamin A and vitamin C, which help “clean” the cells of damaging free radicals. This process can protect the skin from sun damage and may have anti-aging properties.

The Recipe - Bourbon is distilled from a fermented mash of grain, yeast and water. The “mash bill” must have a minimum of 51% corn. For most bourbons, the average is about 70%. Other grains such as rye, malted barley and wheat are considered the “flavor” grain.

It's believed that the very first primitive barbeque sauce was invented in a Dominican missionary where the cooks used lime juice and pepper to flavor meat for the barbeque. Eventually, this technique become popular with others and made its way around the world.

The Recipe - Bourbon is distilled from a fermented mash of grain, yeast and water. The “mash bill” must have a minimum of 51% corn. For most bourbons, the average is about 70%. Other grains such as rye, malted barley and wheat are considered the “flavor” grain.

The origins of the name bourbon are extremely uncertain. However, the most prominent contenders are Bourbon County in Kentucky and Bourbon Street in New Orleans. Both took their names from the House of Bourbon, a European royal house of French origin.

Crafted from fermented cayenne peppers and aged apple cider vinegar, this hot sauce features a simple and clean recipe that enhances food with mild heat and tanginess. What makes it truly unique is the aging process – it's aged in reclaimed bourbon barrels, which mellows the sauce and adds aroma, hints of char and oak.

Ingredients vary, but most include vinegar or tomato paste (or a combination) as a base, as well as liquid smoke, onion powder, spices such as mustard and black pepper, and sweeteners such as sugar or molasses.

At its most basic, barbecue is the cooking of food over an open flame. What sets barbecue apart from other cooking methods is how heat reaches the food. On a barbecue, the hot grill grates heat the food via direct contact through a process known as conduction.

barbecue, an outdoor meal, usually a form of social entertainment, at which meats, fish, or fowl, along with vegetables, are roasted over a wood or charcoal fire. The term also denotes the grill or stone-lined pit for cooking such a meal, or the food itself, particularly the strips of meat.

corn For a whiskey to be considered Bourbon, its mash – the mixture of grains from which the product is distilled – must contain at least 51% corn. The rest of the mash is usually filled out with rye or wheat, and malted barley.

BBQ is the written abbreviation for barbecue. Collins COBUILD Advanced Learner's Dictionary. Copyright © HarperCollins Publishers.

Tomato-Based Sauces The tomato-based sauce is the most common type of BBQ sauce used nowadays. Typically, the tomato part comes from ketchup, though some sauces use other tomatoey condiments like tomato paste, salsa, etc.

For a whiskey to call itself bourbon, its mash (the mixture of grains from which the product is distilled) must contain at least 51 per cent corn. The mash must be distilled at 160 proof or less, the distillate must be stored in charred new oak barrels at 125 proof or less, and it must not contain any additives.