Instructions

IN THE KITCHEN

• Add the oil to a saucepan. Add the garlic and onion and cook until softened.
• Add the all spice, mustard powder, smoked paprika and chilli powder to the onion mixture and cook for 1 minute, stirring continuously.
• Weigh out the sugar and golden syrup in a bowl. Add the sugar and syrup to the saucepan and combine for 30 seconds, allowing the caramel flavours to develop.
• Carefully add the bourbon whiskey and cook for 1 minute to allow the alcohol to reduce slightly.
• Finally add the passata, cider vinegar and Worcestershire sauce. Bring the sauce to a gentle simmer over a medium heat for 10–15 minutes or until thickened.
• Add the peaches to a tray ready for the smoker.

AT THE BARBECUE

• Prepare the barbecue for indirect heat at approximately 150°C. If using a charcoal barbecue, light 1/4 chimney starter of Weber briquettes.
• Smoke the peaches for 30 mins then add to the sauce and blend.
• Smoke the sauce using the indirect method, keeping the temperature low. Add the soaked hickory wood chips directly to the coals. If using a gas barbecue or use a smoker box.
• Transfer the sauce to a large drip tray to maximise surface area and smoke for 40 minutes.
• Stir halfway through cooking, then remove and allow to cool before serving.
• Weber Tip: The peaches bring a subtle sweetness and richness that pairs beautifully with hickory smoke, while the bourbon adds warmth and depth — ideal brushed over ribs, chicken or pulled pork.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.