BBQ Sauce
- 1/2 Cup Brown Sugar (packed)
- 1/3 Tsp Tabasco Sauce
- 1/3 Cup White Vinegar
- 1/4 Cup Tomato Paste
- 2 Cups of Catsup
- 4 Cloves of Garlic (minced)
- 1/2 Large Onion (minced)
- 1/4 Cup Worcestershire Sauce
- 3/4 Cup Molasses
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 3/4 Cup Whiskey
Preparation
Combine onion, garlic and Whiskey in a 3 quart sauce pan. Saute until onion and garlic are translucent, around 10 minutes. Remove from heat and the light mixture: flame 20 seconds (you may need to add a little whiskey to do this). Add all remaining ingredients. Bring to a boil, then turn down to medium simmer. Simmer about 20 minutes, stirring bits if you prefer a smoother sauce ( I do, after cooking you can even strain the sauce if you like). This sauce has some very unique characteristic: It taste completely different if you use it as a cold after sauce as apposed to a finishing sauce in your smoker or grill. I enjoy it best when it is used to finish ribs or chicken on the smoker. You should wait until the last 30 minutes and then apply this sauce, but make sure there are no direct flames. The sauce will burn!
Thanks http://www.mikesell.net/smoker/ for this.
