If you don't want to add the crushed pepper go ahead and leave it out.
I really think you'll like this glaze if you give it a try folks!
Spicy Bourbon and Brown Sugar Glaze-from Taming The Flame by Elizabeth Karmel
1 C bourbon
1 C brown sugar, packed
1 tsp whole cloves
1 tsp ground ginger
1/2 tsp red chile flakes
1/2 tsp ground cinnamon
1/4 C (1/2 stick) cold unsalted butter, cut into 4 pieces-I had salted butter
1 tsp sea salt-or to taste
- In small pan slowly heat the bourbon and sugar until sugar dissolves, stir occasionally.
- Add everything except butter, stir to combine and gently simmer for 5 minutes to reduce slightly.
- Whisking constantly, add the butter one piece at a time to thicken sauce. Add the next piece only after the first has melted and been completely incorporated. The glaze should foam slightly when it's done and all the butter has been incorporated.
- Taste the glaze add salt if needed. Remove from heat. Can be stored covered in the fridge up to one week.
- I did choose to strain the glaze once it was off the heat.
- This is going to be a thinner glaze, best brushed on at the end of grilling, served as a dipping sauce or poured onto pulled meats, it's not something thick enough to top a burger.
- I wouldn't hesitate to drain some of the sauce out of a can of pork and beans and mix this glaze in with them, heat 'em up in a cast iron skillet on the grill. Adding a little cooked bacon wouldn't hurt either-just sayin'...
- Elizabeth Karmel worked for Weber and knows a thing or two about grilling! Taming The Flame is a great grilling cookbook if you know someone looking for one.
Eat well and have a happy day:@)