OK, so it’s March again and in Georgia we are having a heat wave! Temps are expected to get into the low 80’s for the rest of the week up to St. Patrick’s day, and it looks like we’ll be wearing green shorts and t-shirts this year to the parade, so, to complete the mood I thought it might be good to share with you my scrum-didly-umptious Irish whiskey sauce recipe. It’ll make everything taste goooood, and even though it may be a tad early for the backyard grill, with the weather as it is my guess is that we may need it this weekend!
I mean, winter passed us by, right? The trees have been blooming for a month already, so maybe it’s not too early to dust off the old grill and pay a visit to your local butcher for some tender provisions to grill…and I promise, if you use this sauce, they will go especially well with all that green beer!…trust me.
In my last blog entry I did promise a cool Irish whiskey sauce recipe, and here it is….so, get out that shamrock t-shirt, don that silly green hat, dye your hair green and fire up the grill. It’s going to be a hot St. Paddy’s day to remember!
Irish whiskey barbecue sauce ingredients:
• 2 Tbsp. butter
• ¼ large onion (chopped)
• 2 cloves garlic (crushed)
• 8 fl. oz. (1 cup ) Irish whiskey
• 8 fl. oz. (1 cup) ketchup
• 6 fl. oz. (¾ cup) apple cider vinegar
• 2 fl. oz. (¼ cup) water
• 6 Tbsp. cup brown sugar
• 3 Tbsp. Worcestershire sauce
• 1 tsp. kosher salt
• ¼ tsp. freshly ground black pepper
• 1 tsp. cayenne pepper
• 2 tsp. coco powder
• ¾ tsp. cumin
- To make the barbecue sauce, melt the butter in a small saucepan and cook the onion for a few minutes until they are soft but not browned. Add the garlic and cook for 1 minute more. Then combine all the remaining ingredients and simmer gently for 20–25 minutes or until the sauce has been slightly reduced. Cool slightly before processing with an electric blender until smooth.
Now add liberally to the meat of your choice and enjoy…Irish whiskey style!
Judie the Irish Foodie