bbq: I am wanting to add either bourbon (like Southern Comfort) or wiskey (like Jake Daniels) to a BBQ sauce for flavor.|||When making the sauce use a lot of whiskey and then let it boil on the stove for 10-15 minutes to get rid of the alcohol. That should leave the flavor of the whiskey, but get rid of the alcohol.|||Just simmer it awhile. alcohol evaporates first.|||Simmer at a super low temp, and add it at the very end. Practically add it right before you refrigerate or serve.|||the sole reason to add such a thing to a BBQ sauce is to impart that beverage flavor and aroma. The alcohol does not burn off entirely. Far less, actually, than you'd think.|||... the obvious answer, the alcohol burns off while you cook the meat. For dipping sauce, simmer over low heat uncovered. However, done right, you should need no dipping sauce. ... or just buy the pre-made Jack Daniels store brand marinade.|||apply the sauce before cooking, and then once again once the meat is done.|||put the sauce and whiskey in a small metal bowl in the grill {charcoal} smoke it while you smoke your meat and when the food gets almost done apply sauce and whiskey to meat and let it slow cook on the side till it is ready|||If you have to add to your sauce, you are getting the wrong sauce. Here are 2 sauces that need no fixing. http://www.demonpigbbq.com/index.html If you must add whiskey, simmer the sauce for quite awhile stirring often so it doesn't burn on the bottom. If you just put it in the sauce and baste it on the meat on the grill, it will flare up. Good Luck|||Cook meat slowly, the alcohol always evaporates, even with cooking sherry.