Mama Taney’s Smoked & Boozy BBQ Sauce

May 20, 2019


On our last Facebook poll I asked if y’all wanted a Beer Marinade for chicken or a Beer BBQ Sauce. While it was neck & neck there for a while, the BBQ sauce won out. So here it is, as promised.
What I love about this recipe is the versatility of it - you can play around with it pretty easily and make it work for you and what you’ve got. For instance, this recipe calls for using a Russian Imperial Stout … but you know what else works really well with it? Bourbon! I know, I’ve tried it both ways and both ways are friggin’ delicious. In fact, this recipe is adapted from a Bourbon Whiskey BBQ Sauce recipe I found on The recipe below also calls for using a smoker. If you don’t have one - no problem. You can add some liquid smoke. I’ll add amounts and more thoughts and ideas below, but the point is - have fun.


½ onion (if smoking, leave whole; if not, go ahead and mince)

4 cloves garlic (minced)

3/4 cup Russian Imperial Stout

1/2 teaspoon ground black pepper

1/2 tablespoon salt

2 cups ketchup

1/4 cup tomato paste

1/3 cup apple cider vinegar

1/4 cup Worcestershire sauce

3/4 cup packed brown sugar

1 tablespoon molasses



1) You’re gonna smoke your onion. (If you don’t have a smoker, just skip this step) - Peel your onion and sit it on a square of aluminum foil. Smoke it at 225 degrees for about an hour until it has softened up and looks nice and smoked. Once it has cooled enough to handle it, mince the onion.

2) In a large skillet over medium heat, combine the onion, garlic, and Russian Imperial Stout. Simmer for 10 minutes. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, Worcestershire sauce, and brown sugar.

3) Use an immersion blender and blend smooth. This is when you wanna taste test the sauce to make sure it is as you like it. Adjust as needed.

4) Bring sauce to a boil and let it boil for just a couple of minutes.

5) At this step we return the sauce to the smoker. We make our sauce in a wooden-handled pot, so we wrap the handle in wet paper towels and then aluminum foil so it won’t burn. Obviously, you might be using something different. Just watch your handle or use a pot with all metal handles. … and then watch your hands because metal gets hot. - Smoke the sauce at 225 degrees for roughly an hour. Obviously, this is great to make when you’ve already got your smoker going!

6) Let cool and then store in an air-tight jar in the fridge. For easy & fun serving, you can fill up a condiment bottle with a squirt style top.


* If you don’t have a smoker, omit the smoking steps, add a tablespoon of liquid smoke in with the other ingredients, and simply simmer on the stove for 20 minutes after bringing it to a boil in step number 4.
* Want a spicier sauce? Add ½ teaspoon of hot sauce or so to taste.
* As mentioned above, you can make this with Bourbon too! Just use ¾ cup bourbon in place of the stout.
* Or, heck, try it with a different type of beer, or perhaps even a cider and see how that changes up the flavors some!




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