Pineapple willie's jack daniel's barbecue sauce
4 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | large | Onion, minced |
| 4 | Cloves Garlic, minced | |
| ¾ | cup | Jack Daniel's Whiskey |
| 2 | cups | Catsup |
| ⅓ | cup | Vinegar |
| ¼ | cup | Worcestershire Sauce |
| ½ | cup | Brown Sugar, packed |
| ¾ | cup | Molasses |
| ½ | teaspoon | Black Pepper |
| ½ | tablespoon | Salt |
| ¼ | cup | Tomato Paste |
| 2 | tablespoons | Liquid Smoke |
| ⅓ | teaspoon | Tabasco |
Directions
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@... (Roy) on Sep 11, 1997