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Any recipe that starts with cooking bacon and eating it has to be good. Right?
I was raised to keep my bacon drippings in a jar, so I have them available to flavor recipes, but I realize that’s a little old school.
If you’ve got a bacon grease stash, you don’t have to cook bacon for this recipe, because all you need are the drippings. But enjoying 3 slices of bacon while this sauce simmers is a bonus.
Once your bacon is cooked, the aromatics (onions and garlic) will cook down in the fat.
Then, you’ll wake them right up with a full third cup of bourbon.
Stir in the remaining ingredients, including four ripe peaches.
I love picking fresh peaches in the summer. For this recipe, be sure to peel and pit them.
To peel them, drop them in a pot of boiling water for about 30-60 seconds. Then, dip them in a bowl of cold water. The skins will slide right off.
This sauce is great on pork and chicken. It’s sweet with a little heat from the cayenne and umami from the Worcestershire sauce.
Peach Bacon Bourbon BBQ Sauce
- 3 slices bacon
- 1/2 cup sweet onion, minced
- 4 cloves garlic, minced
- 1/3 cup bourbon
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 1 1/2 cup ketchup
- 1/4 cup brown sugar
- 4 peaches, peeled, pitted and chopped
- 1 tbsp Worcestershire sauce
- 1/2 tsp kosher salt
- 1/2 tsp course ground black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/8 tsp ground cayenne
- Cook the bacon in a large pot over medium heat until browned. Remove the bacon, and eat it.
- Add the onion and garlic to the pot. Sauté in the bacon drippings over medium heat until tender.
- Add the bourbon and deglaze the pan (scrape up the cooked on bits).
- Add the remaining ingredients. Bring to a boil. Reduce heat to simmer and cook down for 30 minutes, stirring occasionally.
Nutrition information is automatically calculated, so should only be used as an approximation.