It's probably poor form to post a recipe after posting a blog entry about dieting. But, here we are.
This is an adaptation of the sauce that Ant’ny and I mixed up one day. We poured it into a roasting bag with a 7-pound brisket, and it was absolutely amazing. I made a few extra tweaks over the next few months, and came up with a dandy barbecue sauce that I think would taste good on just about anything.
Bourbon Barbecue Sauce
1 onion, minced (about 1 C.)
3 or 4 cloves of garlic, minced (about 3 T.)
1 cup Wild Turkey bourbon
1/3 cup apple cider vinegar
2 cups Heinz catsup
1 can (6 oz) tomato paste
3/4 C maple syrup
2 T. liquid smoke
1 t. crushed red pepper
1 t. ground black pepper
1 t. salt
Combine all ingredients in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Allow to cool, then pour into an airtight container and refrigerate overnight to allow the flavors to blend. If you want a smooth sauce, run it through a strainer after cooking.
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