Jazzy BBQ sauce is a sweet symphony of BBQ zing, fruitiness, boldness, and outright pizazz. The melody on the tongue is a beautiful chorus of harmonic flavours packed into a brilliant all-rouder sauce. Jazzy BBQ sauce is where it’s at. Make it, bottle it, and love it.
Ok, enough of the musical puns. My Jazzy BBQ sauce gets its name from how complex the flavour profile is, but how each flavour works in perfect harmony with each other – just how I like my jazz!
I originally created this Jazzy BBQ Sauce as a dipping sauce for my BBQ wings, but since then I’ve used it in a whole nature of BBQ fun. Stirring in to pulled beef and pork, or adding in a bunch of extra sugar so it can be used as a end-of-smoke mopping glaze are both winners.
If you’ve never made your own BBQ sauce before, then start here. This recipe is tried and tested, and you’ll be shocked at just how easy it is, and how amazing the flavours will be.
This sauce is my one-size-fits-all sauce as it covers all BBQ bases. It has zing from the bourbon, fruit from the tomato, sweet from the honey, and smoke from the liquid smoke. The paprika and garlic powders round it off as classic BBQ base notes.
I make a double sized batch of this when I’m making pulled pork, and leave the sauce runnier than usual so the meat can soak it up. When I’m using it with beef, I add some treacle to bring out the richer tones of the beef.
If making a large batch for later use (which I would very much recommend!), then keep stored in the fridge until needed. It’s such a good all round sauce that it’s really useful to have some on hand for last minute additions when cooking!
Jazzy BBQ Sauce
- 200 g Honey
- 100 g Tomato purée
- 80 g Tomato ketchup
- 2 Tbsp Worcestershire sauce
- 60 g Bourbon whiskey
- 2 tsp Garlic powder
- 2 tsp Smoked paprika
- 1 tsp Onion powder
- 1 tsp Ground black pepper
- 150 ml water
- 6 drops liquid smoke or more to taste
- Good pinch of salt
- Add all ingredients together in a saucepan over a medium/low heat
- Gently simmer until all ingredients have fully combined, then cook until the sauce has reduced to your preferred thickness
If adding to pulled pork, leave the sauce runnier than usual
Try adding a tablespoon of treacle when pairing with beef for extra richness