Phoenix Grand Championship Barbecue Sauce

Recipe Ingredients

1/2		Onion - minced
3/4 cup	177ml	Whiskey
1/3 cup	78ml	Vinegar
1/2 cup	80g / 2.8oz	Brown sugar - packed
1/2 teaspoon	2.5ml	Pepper
1/4 cup	59ml	Tomato paste
1/3 teaspoon	1.7ml	Hot sauce - to taste
4		Garlic - minced
2 cups	474ml	Ketchup
1/4 cup	59ml	Worcestershire sauce
3/4 cup	177ml	Molasses
1/2 tablespoon	7.5ml	Salt
2 tablespoons	30ml	Liquid smoke - (optional), to taste

Recipe Instructions

Combine onion, garlic and whiskey in a 3-quart saucepan. Saute until onion and garlic are translucent, about 10 min. Remove from heat and light mixture, flame for 20 seconds. Add all remaining ingredients. Bring to boil, then turn down mixture to a medium simmer. Simmer 20 min., stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Makes 4 cups. This sauce get better with age so make it a day or two before use. Keep refrigerated.

Posted to the BBQ List in Nov. 1998 by Rock McNelly

Source:
Philip Wight

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