Not just for cocktail hour

Recipes by Chef Samuel Carl of Gunsight Saloon | Photography by Greg Lindstrom

Whiskey Apple BBQ Sauce serves 8-10

¾ cups canola oil
1 cup whiskey
2 cups water
2 cups ketchup
½ cup dark molasses
½ cup yellow mustard
½ cup apple cider vinegar
2 Tbsp hot sauce (Frank’s or similar)
4 Tbsp apricot preserves
¼ cup minced garlic
1 white onion, chopped
1/2 cup green bell pepper, chopped
1 jalapeño, seeded and chopped
1 green apple, diced
2 Tbsp chili powder
1 Tbsp black pepper
¼ Tbsp allspice
¼ Tbsp ground cloves
½ lb brown sugar

1. Heat oil in saucepot.
2. Add garlic, onion, bell pepper, jalapeño and apples, and cook until soft.
3. Add whiskey away from flame and cook off alcohol.
4. Reduce heat to medium.
5. Add all seasonings and cook until fragrant, about 3-4 minutes.
6. Add all remaining ingredients into pot, stir frequently to avoid burning sugars.
7. Bring to a low simmer and reduce by 1/3 .
8. Process sauce in a blender or with an immersion blender to create a smooth consistency.
9. Add to pulled pork, grilled chicken or your favorite BBQ dish.


Whiskey Salted Caramel Bread Pudding serves 9

Whiskey Caramel Sauce
¼ cup bourbon
1 cup light brown sugar
¾ Tbsp sea salt, or kosher
1 Tbsp vanilla extract
½ Tbsp heavy cream
8 Tbsp unsalted butter, cubed
2 Tbsp light corn syrup

1. Combine sugar, cream, corn syrup, butter, and whiskey in a saucepan on low-medium heat.
2. Stir constantly until butter is melted. Bring heat to medium-high.
3. Bring mixture to a boil, stirring constantly for approximately 2 minutes.
4. Remove from heat and add salt while continually stirring until sauce has cooled enough to stop bubbling.
5. Add vanilla extract and stir well after caramel has cooled.

Bread Pudding
1 ½ cups white sugar
1 cup brown sugar
4 cups stale bread, cubed (challah or similar)
1 cup chopped pecans
3 whole eggs
3 egg yolks
2 cups heavy cream
2 Tbsp vanilla extract

1. Preheat oven to 350. (Note: 13 by 9
inch greased pan needed)
2. Mix together cream, white sugar, brown sugar, pecans, whole eggs, yolks, and vanilla until mostly smooth.
3. Pour over stale bread cubes and let sit for 15 minutes, minimum.
4. Add bread mixture into pan, making sure edges of pan stay clean.
5. Bake for 35 to 45 minutes.
6. Remove from oven.
7. Let cool for 15 minutes.
8. Serve with whiskey caramel sauce. Can be served a la mode with vanilla ice cream for an even more decadent dessert.


Bourbon Bacon Mac & Cheese Sauce serves 6-8

8 cups heavy cream
4 cups whole milk
4 oz bourbon whiskey
1 lb white American cheese
1 lb fontina cheese
½ lb chopped bacon, cooked, drippings saved
1 white onion, chopped
2 cloves garlic, minced
½ Tbsp smoked paprika
Salt and pepper to taste
Cornstarch slurry (optional)

1. In a deep pot, cook the chopped bacon until crispy. Remove bacon and save the drippings.
2. Once bacon is removed, add onions and cook until translucent.
3. Add bacon, garlic and paprika back into pot with onions, and cook until garlic is fragrant.
4. Add whiskey away from flames and reduce contents by half.
5. Once the whiskey is reduced, add whole milk and heavy cream and bring to a rolling boil.
6. Reduce heat to low and simmer for 3-4 minutes.
7. Add American cheese, then fontina, making sure to whisk constantly.
8. The texture should be velvety and smooth. If the sauce is too thin, use a cornstarch slurry (cornstarch plus water) to thicken.
9. Add pasta of choice and enjoy.

Comfort food and Southern cuisine are the backbone of Chef Samuel Carl’s heritage. A Florida native, he moved here in 2014 with his wife. He puts his love for comfort food to use at Gunsight Saloon in Columbia Falls, a restaurant built around community with a comfortable atmosphere year round.