Ingredients
• 2 cups ketchup
• 1/2 cup mild-flavored (light) molasses
• 1/3 cup of Jim Beam bourbon
• 1/4 cup
• 3 tablespoons hot pepper sauce
• 2 tablespoons Worcestershire sauce
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
Preparation
Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover; chill.)
People’ comments
Spec-friggin-tacular! I use heavy molasses, real onion and garlic minced super-fine, and add some real maple syrup to the mix. It is simply the best I or my family has ever tasted, with the immeasurable added benefit of being smokey without using the gut-wrecking liquid smoke!
Very good sauce...like any bbq sauce, it is open to your imagination and personal taste. I used all the ingredients in the recipe and then added to taste. We used more liquor (Jack Daniels) than stated in the recipe and added liquid smoke (a must in my book). I agree that it doesn't smell particularly good when cooking but it had a nice smokey flavor with some heat that sneaks up on you. I made this in advance to give the flavors time to meld. I found that the heat diminished somewhat over a couple of days so next time I plan to add some chipotle chili powder for a bit more depth. Another future addition will be pureed smoked tomatoes substituted for some of the ketchup, yum! We served this over shredded Boston Butt that we slowed cooked for about 13 hours....it was delicious! Will definitely make again.
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