Here’s a wonderful and flexible recipe for three different, but unique, BBQ grilling and dipping sauces! Ever have a jar of pickles, and wonder about what could be done with the leftover vinegar and solid ingredients?
Well, just use your extra dill, bread and butter, or hot pepper vinegar from that pickle bottle for three versions of this great sauce. You can have a dill, sweet or hot version to suit your taste (or a combination). All three are great!
1 cup Dr. Stoner’s Smoky Herb Whiskey
2 cups ketchup 1/2 cup pickle juice (dill, bread and butter or hot pepper)
6 tbsp. brown sugar
1 tbsp. fresh ground pepper
1 tbsp. powdered garlic
2 oz. Dijon mustard
4 tbsp. lemon or lime juice 1 tbsp.
Combine all ingredients except Dr. Stoner’s Smoky Herb Whiskey in a medium saucepan. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 45 minutes. Stir in Dr. Stoner’s Smoky Herb Whiskey and let simmer 5 more minutes, VOILA!! **Post a picture of your grilled masterpiece together with the sauce and our bottle on your go to social media. #smokypicklebbq #BBQthatSmoke