Prep 15 mins
Cook 20 mins
I found this in a Club newsletter and am putting it here for safekeeping. I haven't tried it yet but it states that it is great with grilled chicken. Adjust the Tabasco to your "heat" tolerance!
- 473.18 ml ketchup
- 59.14 ml Tabasco sauce
- 59.14 ml Dijon mustard
- 59.14 ml whiskey (recipe specifies Jack Daniel's)
- 59.14 ml molasses
- 29.58 ml dark brown sugar
- 14.79 ml Worcestershire sauce
- 7.39 ml garlic powder
- 1.23 ml liquid smoke
- Combine all ingredients,place in saucepan and bring to a boil. Turn to medium heat and simmer for 20 minutes.
I found this recipe in the Barbecue Bible by Steven Raichlen. I admit, I was a bit of a chicken and didn't use all the Tabasco sauce, but the sauce came out quite nice. In my book, the recipe states that the sauce can keep for several months. I tried this on baby back ribs and they were great