PRO CHEF SMOKED BOURBON & HONEY BBQ SAUCE 🥃🔥🍯
A rich, mahogany-hued barbecue sauce featuring a bourbon reduction, smoked spices, and a velvet-smooth botanical infusion.
Recipe Info:
Category: Gourmet Sauce / Condiment
Difficulty: Medium
Prep Time: 10 minutes
Infusion Time: 2 hours
Cook Time: 45 minutes
Total Time: 2 hours 55 minutes
Yield: 2 cups (approx. 32 tablespoons)
THC per serving: Approximately 10mg per 2 tbsp serving
Terpene Pairing:
Best paired with strains high in Caryophyllene or Humulene. These peppery and woody terpenes provide a seamless bridge to the smoked paprika, bourbon oak notes, and the charred sweetness of the molasses.
Dosage Information:
This recipe incorporates 4 tablespoons of infused butter. Based on a standard infusion of 3.5g of flower into 1 cup of butter, a 2-tablespoon serving of the finished sauce contains approximately 10mg of THC.
Consume Responsibly
Start Low, Go Slow
Ingredients List:
* 3.5 grams high-quality cannabis flower
* 1 cup Kerrygold Grass-Fed Unsalted Butter (you will use 4 tbsp for this recipe)
* 2 cups tomato purée
* 1/4 cup Kentucky Straight Bourbon
* 1/2 cup dark brown sugar
* 1/4 cup apple cider vinegar
* 2 tbsp Organic Raw Clover Honey
* 1 tbsp smoked paprika
* 1 tsp dry mustard
* 1 tsp garlic powder
* 1/2 tsp sunflower lecithin
* Pinch of cayenne pepper
Decarboxylation Instructions:
* Preheat oven to 240°F.
* Break flower into uniform small pieces.
* Spread on a parchment-lined baking sheet.
* Bake for 40 minutes.
* Allow to cool completely.
Infusion Instructions:
* Melt 1 cup of butter with sunflower lecithin in a small jar.
* Add decarboxylated flower.
* Maintain a 160°F water bath for 2 hours.
* Strain through cheesecloth.
* Measure 4 tablespoons for the sauce.
Preparation Instructions:
* In a heavy-bottomed saucepan, combine the tomato purée, brown sugar, honey, cider vinegar, and bourbon.
* Whisk in the smoked paprika, dry mustard, garlic powder, and cayenne.
* Bring to a very low simmer over medium-low heat.
* Reduce the heat to the lowest setting and simmer uncovered for 35-45 minutes, stirring occasionally, until thickened and dark.
* Remove the pan from the heat and let it sit for 5 minutes to cool slightly.
* Add the 4 tablespoons of infused butter to the sauce.
* Use an immersion blender or a whisk to vigorously incorporate the butter until the sauce is glossy and emulsified.
* Allow the sauce to cool completely before transferring to a glass jar.
Chef Tips:
For a deeper smoky profile, add a drop of high-quality liquid smoke or use a portion of smoked salt. If the sauce becomes too thick during the reduction, loosen it with a splash of apple juice to maintain the bright acidity. Always apply the sauce to meat during the last 10 minutes of cooking to avoid burning the sugars or overheating the infusion.