Famous Dave's BBQ Sauce - Copycat

Submitted by Dropbear

"It's worth the effort"

 

• Ready In: 1hr
• Ingredients: 28
• Serves: 4

ingredients

• 2 slices hickory smoked bacon (thick cut strips)
• 1⁄3 cup chopped vidalia onions or 1/3 cup other sweet onion
• 1⁄4 cup water
• 3⁄4 cup peach schnapps
• 1⁄2 cup baking raisins
• 1 large jalapeno pepper, finely diced
• 2 garlic cloves, minced
• 1⁄3 cup aged alessi balsamic vinegar
• 1⁄4 cup chopped sweet apple
• 1⁄4 cup frozen tangerine juice concentrate
• 1⁄4 cup frozen pineapple concentrate
• 3 tablespoons molasses
• 2 tablespoons apple cider vinegar
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh lime juice
• 2 1⁄4 cups dark corn syrup
• 1 (12 ounce) can tomato paste
• 1⁄2 cup packed light brown sugar
• 1⁄2 cup Worcestershire sauce
• 2 tablespoons prepared mustard
• 2 teaspoons chili powder
• 1 teaspoon maggi seasoning
• 1 teaspoon salt
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon fresh coarse ground black pepper
• 1 teaspoon cayenne
• 1⁄4 cup Kahlua
• 1 teaspoon liquid smoke

directions

1. Fry bacon in a large saucepan until crisp.
2. Drain, reserving 1 tablespoon of the drippings.
3. Use the bacon for another purpose.
4. Fry the onions in the reserve drippings on medium high heat until caramelized or dark golden brown.
5. Don't burn.
6. Reduce heat to medium low.
7. Deglaze the saucepan with water.
8. Stir in the Peach Schnapps, raisins, jalapeño and garlic.
9. Simmer for 10 minutes or until the mixture is of a syrupy consistency, stirring occasionally.
10. Remove from heat and place the mixture in a blender with Balsamic vinegar, apple, tangerine juice concentrate, pineapple juice concentrate, molasses, apple cider vinegar, lemon and lime juice.
11. Process until puréed and return to the saucepan.
12. Add corn syrup, tomato paste, brown sugar, Worcestershire sauce, mustard, chili powder, Maggi seasoning, salt, red pepper flakes, black pepper and cayenne.
13. Mix well.
14. Bring to a low boil, under medium heat, stirring frequently.
15. Reduce heat to low.
16. Simmer for 20 minutes, stirring occasionally.
17. Remove from heat.
18. Stir in Kahlúa and liquid smoke.
19. Store, covered, in refrigerator.