Bourbon, maple syrup team up for killer barbecue

  • By J.M. Hirsch Associated Press
  • Tuesday, May 19, 2015 9:03am
  • Life

Simply put, bourbon belongs in barbecue sauce.

Bourbon, by definition (at least in the U.S.), is distilled from a grain mixture that must be at least 51 percent corn. And corn is naturally sweet. So of course bourbon makes a wonderful base for a sweet-and-tangy barbecue sauce. It lends deep richness and combines wonderfully with so many of the sweet and bold flavors we associate with a great barbecue sauce.

So that was my inspiration for this recipe — to create an amazing bourbon-based barbecue sauce. But as I researched recipes, I was disappointed to find that so few bourbon barbecue sauces play up the bourbon. Most add just 1/4 cup, or perhaps 1/2 cup at most. I wanted more bourbon flavor, so I went with 1 cup.

For sweetness, I used equal parts maple syrup and brown sugar, both of which have the same rich caramel notes for which bourbon is known. Add some soy sauce for saltiness, some cider vinegar for acid and a bit of Frank’s Red Hot sauce for bite, and we’re off to a great sauce.

This sauce would be delicious on any grilled meat, particularly chicken or ribs. But I decided to slather it on shrimp. The briny notes of the shrimp just bring out the delicious sweetness of the sauce.

Maple-bourbon barbecue grilled shrimp with couscous

21/2cups water

Kosher salt

12ounces Israeli (large pearl) couscous

1medium English cucumber, diced

1/2small red onion, minced

2cloves garlic, minced

3tablespoons chopped fresh cilantro

1tablespoon olive oil

Juice of 1 lemon

2pounds extra-jumbo raw shrimp, peeled

1/2cup maple-bourbon barbecue sauce (see recipe below)

4ounces crumbled feta cheese

In a medium saucepan over medium-high, bring the water to a boil. Add the couscous and 1 teaspoon of salt, stir, then cover and reduce heat to simmer. Cook for 8 to 10 minutes, or until the couscous is plumped and tender and all of the water is absorbed. When the couscous is done, transfer to a medium bowl. Set in the refrigerator to cool for about 15 minutes.

Once the couscous has cooled, add the cucumber, onion, garlic and cilantro. Toss well, then drizzle with the olive oil and lemon juice. Toss, season with salt, if needed, then divide between 6 serving plates.

Coat the grill grates with oil or cooking spray, then heat the grill to medium-high.

Thread the shrimp onto bamboo skewers, about 6 to 7 shrimp per skewer. Use a pastry brush to lightly baste the shrimp with half of the barbecue sauce. Grill the shrimp for 3 minutes per side, or until just pink and firm. Set skewers of shrimp over each serving of couscous. Sprinkle each serving with feta cheese.

Makes 6 servings.

Maple-bourbon barbecue sauce

16-ounce can tomato paste

1cup bourbon

1/2cup cider vinegar

1/2cup packed brown sugar

1/2cup maple syrup

1/4cup soy sauce

2tablespoons molasses

2tablespoons Worcestershire sauce

2tablespoons Frank’s Red Hot sauce

2teaspoons smoked paprika

2teaspoons garlic powder

2teaspoons onion powder

1teaspoon ground cumin

1teaspoon mustard powder

In a medium saucepan over medium-high, whisk together all ingredients. Bring to a simmer, then lower the heat to just maintain a gentle simmer. Cook until thickened and reduced by about half, about 20 minutes. Cool and refrigerate, covered, for up to 2 weeks.

J.M. Hirsch is the food editor for The Associated Press. He blogs at www.LunchBoxBlues.com and tweets at twitter.com/JM—Hirsch. Email him at jhirsch@ap.org

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