Summertime is an easy time to share beverage ideas with you, because just looking outside in this heat makes us thirsty. This week in Texas the thermometer went over the 100 degree mark, and we noticed it did the same thing in much of the country. However, we are departing from beverages to share another wonderful recipe with you. If you get thirsty you will need to refer to some our past posts and whip up a refreshing drink or two.
Another great thing about summer is cooking out on the grill. Although, we cook out pretty much year round, it still makes us think of summer. This week we made steaks with Templeton Rye Whiskey Barbecue Sauce.
Don’t be overwhelmed when you see the list of ingredients. For such a simple sauce there is a teaspoon of this and a tablespoon of that. We assure you that it is easy and most of these ingredients we already had on hand in our pantry or refrigerator. This recipe is one we adapted from www.weber.com. (You know, the grill people.)
To start you will need extra-virgin olive oil, chopped yellow onion and garlic. Warm the oil in a saucepan and then add the onion. Cook for about 5 minutes and then add the garlic. Stir constantly to prevent browning.
Next, Rhonda’s favorite part, remove from heat and add in ¼ cup of Templeton Rye Whiskey. Return to heat and let this simmer for a few minutes. Take in that sweet aroma. Ahhhh!
We don’t know if you know much about rye whiskey, but this isn’t your dad’s whiskey. Prior to Templeton Rye, Rhonda wouldn’t even try anything with whiskey. Now it has become one of her favs. Templeton Rye is a touch sweeter than other whiskeys you may have tried. It’s only 80 proof, so there is no burn. That is why it tastes so good in Mary Ann or Ginger? Did you know that Templeton Rye was a whiskey made during prohibition by Iowa farmers from the small town of Templeton? Al Capone loved it and had cases of it shipped to Chicago for him to enjoy. He dubbed it the “Good Stuff.” If you hear someone call for the “Good Stuff,” they may be talking about Templeton Rye. We have other interesting stories about Templeton Rye, but we will save those for another time. Back to the sauce!
Next you will add in the tomato paste, syrup, vinegar, mustard, paprika, hot sauce, and pepper. Let this simmer for 2-3 minutes. Remove from heat and set aside. You are finished!
We don’t usually put barbecue sauce on our steaks, but we tried it per the recipe’s suggestion. We think this would taste great on brisket, chicken, kabobs or hamburgers. The sauce has a spicy sweet taste. We had plenty left over, so we placed the extra in the refrigerator for later.
Templeton Rye Whiskey Barbecue Sauce
2 tablespoons extra-virgin olive oil
1 cup finely chopped yellow onion
1 tablespoon finely chopped garlic
¼ cup Templeton Rye Whiskey
3 tablespoons tomato paste
½ cup pure maple syrup
1 tablespoon cider vinegar
2 teaspoons Dijon mustard
1 teaspoon smoked paprika
1 teaspoon hot pepper sauce
½ teaspoon freshly ground black pepper
In a saucepan over medium- high heat, warm the oil. Add the onion and cook until tender but not browned, 5-7 minutes, stirring occasionally. Add the garlic and cook until fragrant, about 1 minute, stirring constantly to prevent browning. Remove the pan from the heat and slowly pour in the whiskey. Return the pan to the heat and cook until the whiskey is almost completely evaporated. Stir in the tomato paste until well incorporated. Add the syrup, vinegar, mustard, paprika, hot sauce, and pepper. Simmer for 2-3 minutes to meld the flavors and thicken the sauce slightly. Remove from heat and set aside.
Serve over steaks, chicken, burgers, brisket or kabobs.
Do you usually add sauce to your steaks or do you enjoy them as they are? Let us know if you try the barbecue sauce, we love to get feedback on our recipes and ideas.
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