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If I could grill every single day in the summer, I would. There is nothing better than eating a piece of charred meat straight off the grill and then having a cool cocktail to chill with. Even though temperatures are raising up well over 100 degrees here, I was still craving some some grilled food. And down here, with grilled food, we need sauce. Specifically, BBQ sauce.
Ever since my childhood, I’ve been enamored with BBQ Sauce – the store bought squirt bottle filled with smokey, sweet, tangy flavors was perfect on everything – from my dad’s grilled chicken, to french fries and chicken nuggets. This version is a twist on BBQ sauce – it has the classic sweetness of a sauce that would come from Tennessee, and punches up the flavor by adding fresh peaches and then a very generous amount of Tennessee moonshine from Short Mountain Distillery.
The moonshine is a very classic 105 proof moonshine made in Cannon County, Tennessee by Darian, Billy, Ben, and David Kaufman. The flavor profile is well balanced, with a slight sweetness due to sugar being the main ingredient. Short Mountain is a true sugar shine (70% Sugar and 30% Corn) ans opposed to the corn whiskey imitators.
The following ingredient list is long, but alas, making BBQ sauce is a labor of love. And if you’re spending 6 hours smoking ribs or 10 hours smoking a pork shoulder, your sauce deserves just as much attention. Try it out and let me know what you think – this is a great BBQ sauce to use for your 4th of July BBQ. Besides, you’ll have a good amount of moonshine left in that bottle to drink throughout the process. Cheers!
Peach Moonshine BBQ Sauce Recipe
1 tablespoon butter
1 white onion, chopped
2 cloves garlic, chopped
1 1-inch piece of ginger, sliced
1 jalapeno, chopped
3 large peaches, chopped
1 bay leaf
1 cup Short Mountain Moonshine, plus 2 tablespoons (and feel free to drink the rest!)
1/4 cup ketchup
1/4 cup whole grain mustard
1/4 cup apple cider vinegar
1/4 cup brown sugar
1/2 cup peach preserves
1/2 cup water
1 tablespoon ancho chile powder
1/4 teaspoon allspice
1 tablespoon smoked paprika
1 tablespoon ground coriander
2 chipotle in adobo, chopped
1 tablespoon honey
1 tablespoon worchestershire sauce
Juice of half an orange
salt and pepper
Melt the butter over medium high heat and add the onion. Season with salt and cook until soft, about 5 minutes. Add the garlic, ginger, and jalapeno. Cook for a couple minutes until fragrant, about 2 minutes. Add the chopped peaches and cook everything for about 10 minutes, stirring frequently, until the peaches have released some of their moisture. After 10 minutes, add a cup of moonshine and raise the heat to high. Reduce the moonshine until the pan is almost dry, about 10 more minutes. Add the ketchup, mustard, vinegar, sugar, peach preserves, and water to the pot. Bring to a boil over high heat and then reduce heat to a simmer. Add ancho chile powder, allspice, smoked paprika, coriander, chipotles, honey, warchestershire sauce, and orange juice. Simmer over low heat for about 30-45 until it’s thick. Let the sauce cool and puree in a blender until smooth. Stir in the two tablespoons of moonshine at the end.
Slather this sauce on some grilled chicken, some pork chops, or a nice rack of BBQ ribs – enjoy folks.
Had to include ALL of the pictures I took – Makes my mouth water, just looking at them….