Bourbon Marinating Or Basting Sauce

Recipe Ingredients

2 tablespoons	30ml	Lard
2 tablespoons	30ml	Hot red chili powder
2 tablespoons	30ml	Mild red chili powder
1		Onion - finely chopped
1 tablespoon	15ml	Minced garlic
14 oz	397g	Tomato puree
1/2 cup	118ml	Worcestershire sauce
2 tablespoons	30ml	Cider vinegar
1/2 cup	118ml	Yellow mustard
1/2 cup	80g / 2.8oz	Brown sugar - firmly packed
1/4 cup	59ml	Bourbon
3		Liquid smoke

Recipe Instructions

Place the lard in a large, non reactive saucepan and saute the onion and garlic until soft, about 10 minutes. Add the remaining ingredients and continue cooking for about another 30 minutes. Stir frequently to prevent sauce from burning. Allow to rest for at least an hour before using.

This is a marinating or basting sauce. To marinate, coat the meat with the sauce and leave in the refrigerator, covered, over night, or about 8 to 12 hours. Continue to baste with the sauce as the meat cooks. It's NOT a table sauce, but works best when cooked into the meat. Best with pork or beef.

Makes about 2 cups.

Source:
Edward Beatty

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