"Knob Creek's smoked maple offering is a smooth, smoky and slightly sweet bourbon with full-bodied maple notes as well as hints of rich vanilla and caramel. It has an ABV (alcohol by volume) of 45%, which means it needs to be incorporated in the barbecue sauce at the cooking stage, as opposed to just stirring it into a store-bought version of the condiment."
"All you need to do is mix tomato ketchup, white wine vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, honey, and vegetable oil in a saucepan and cook it for a few minutes. Then to take your sauce to the next level, just add in a few splashes of Knob Creek Smoked Maple Bourbon to the mix."
"You'll find that the bold, punchy flavors of your smoked maple bourbon barbecue sauce will pair especially well with food on the meatier side of the spectrum, from steak sandwiches to briskets and meatballs. When it comes to grilling, here's a key tip. Water the sauce down to ensure that it caramelizes beautifully without burning. Also, depending on what meat you're working with, when and how you add your sauce matters."
Barbecue sauce combines sweet, spicy, and tangy notes and can be used for basting meats, in stews, sandwiches, or salad dressings. Knob Creek Smoked Maple Bourbon adds smooth smoky maple, vanilla, and caramel notes and has 45% ABV, so it must be cooked into the sauce rather than stirred into store-bought versions. A simple homemade sauce mixes tomato ketchup, white wine vinegar, brown sugar, Worcestershire, smoked paprika, garlic and onion powders, honey, and oil, cooked briefly. Adding bourbon during cooking and simmering 10–15 minutes integrates smoky maple flavors and burns off alcohol. Dilute sauce when grilling to promote caramelization without burning.
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