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BOURBON BBQ SAUCE

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Canadian John:
 My favourite pulled pork sauce.

 Makes ~ 3/4 Litre.

 Into a 2QT saucepan add:

 2C Ketchup.

 1/2C Lemon Juice.
 
 4 to 8T Brown Sugar. I use 8 T Maple Sugar. I find it better.

 4T cider Vinegar.

 2T Worcestershire Sauce.

 2t Dry Mustard.

 1t Onion Powder.

 1t Garlic Powder.

 4t Honey.

 1t Cornstarch Dissolved in ~ 1OZ of Water.

(1C Bourbon to be added after cool down).

 Method:  Add all ingredients except the cornstarch and bourbon into the sauce pan and bring to a simmer on low heat while stirring. Keep stirring to prevent burning and sticking. The onion and garlic powder
 
may need to be broken as it may clump... After ~ 10 Min, add the dissolved cornstarch. Simmer 20 to 30 Min.  Let cool. Add the bourbon add stir in.
 
 Storage: In an airtight container and refrigerated..Generally homemade sauces have short shelf lives. I have found this one keeps very well. It must be Jim Beam is serving more than one purpose.

 A sterilized 1 Qt / 1L ketchup bottle works well to hold and dispense this tasty sauce.

 T= Tablespoon   t=Teaspoon



 

garmp:
I'm lazier than you and take the easy way out.
Sweet Baby Ray’s Bourbon Sauce



4 1/2 cups (1 40 oz bottle) Sweet Baby Ray’s

4 1/2  cups Diet Cherry Dr. Pepper

4 1/2 Tbsp Brown Sugar

4 1/2 Tbsp Bourbon


Mix top three ingredients and bring to a simmer until all are mixed thoroughly. Let cool then add bourbon. Keep refrigerated.

Brushpopper:
Those both sound good.  We're not much on BBQ sauce, but I think I might try a half recipe of one of those just because.  And Bonnie just said she wants me to cook a brisket, so I have an excuse.  A little bit of Jim Beam for the sauce, a little bit for the cook...a little bit more for the cook...nap time!

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