Prep 20 mins
Cook 20 mins
I came up with this recipe for a cookout we had at work. Datil pepper vinegar is hard to find outside of Florida, but any vinegar with hot peppers in it will do. I recommend a smooth bourbon such as Maker's Mark. Jack Daniel's is not a bourbon, and will impart a harsh taste to the sauce. Save it for drinkin', not cookin'.
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1⁄3 cup steak sauce
- 1 tablespoon Worcestershire sauce
- 3 tablespoons cayenne pepper sauce
- 1 tablespoon datil pepper vinegar
- 1⁄4 cup Bourbon
- 1⁄8 teaspoon liquid smoke
- 1 tablespoon lemon juice
- 2⁄3 cup ketchup
- 3⁄4 cup molasses
- 2⁄3 cup brown sugar
- 1⁄2 cup red wine
- 1⁄8 cup melted butter
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- Put onion, garlic, steak sauce, Worcestershire sauce, hot sauce, vinegar, bourbon and Liquid Smoke in food processor or blender. Puree until smooth.
- Pour into a 2 quart bowl and add remaining ingredients. If the sauce is too hot, add more brown sugar. The bourbon will tend to turn up the heat.
- In a medium saucepan, simmer over low heat for twenty minutes. Do not allow it to boil. Cool to room temperature. For the best results, refrigerate overnight to allow the flavors to blend. Will keep for up to a week in the refrigerator.
- A note: this sauce has a very high sugar content (check out the carbs!), and should be put on the meat when it is almost done. If a flareup occurs, move the meat to the side of the grill or off completely until it dies down, or the sauce will caramelize.