| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Barbecue |
4 |
Cups |
INGREDIENTS
| 1/2 |
lg |
Onion, minced |
| 4 |
|
Cloves Garlic, minced |
| 3/4 |
c |
Jack Daniel's Whiskey |
| 2 |
c |
Catsup |
| 1/3 |
c |
Vinegar |
| 1/4 |
c |
Worcestershire Sauce |
| 1/2 |
c |
Brown Sugar, packed |
| 3/4 |
c |
Molasses |
| 1/2 |
ts |
Black Pepper |
| 1/2 |
tb |
Salt |
| 1/4 |
c |
Tomato Paste |
| 2 |
tb |
Liquid Smoke |
| 1/3 |
ts |
Tabasco |
INSTRUCTIONS
Combine onion, garlic, and Jack Daniel's Whiskey in a 3-quart saucepan.
Saute' until onion and garlic are translucent, approximately 10 minutes.
Remove from heat and light mixture; flame for 20 seconds. Add all remaining
ingredients. Bring to a boil, then turn down to a medium simmer. Simmer 20
minutes, stirring constantly. Run sauce through a medium strainer to remove
onion and garlic bits if you prefer a smoother sauce. Cool and enjoy. NOTE:
This sauce gets better with age. If time permits, keep it in the
refrigerator a day or so to develop a deeper, richer taste.
Posted to MM-Recipes Digest V4 #241 by roy@indy.net (Roy) on Sep 11, 1997
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