Well now, I've been hanging around here long enough...figured it was high time I shared my special barbecue sauce recipe with you good folks, so here it is. It's basically a reduction of whiskey and beer with a little kick to it.
Dave's Black Jack Barbecue Sauce
2 bottles prepared chili sauce (I like heinz)
1/4 cup brown sugar
1/2 cup onion, minced
2 cloves garlic, minced
2 jalapeno peppers, minced
2 Tbsp cider vinegar
3/4 cup molasses
2 Tbsp Lea and Perrin's worcestershire sauce
2 Tbsp Pickapeppa sauce
juice of two limes
2 Tbsp olive oil
1 12 ounce bottle Samuel Adams Boston Lager
3/4 cup Jack Daniel's old # 7
Heat the olive oil in a large skillet and add jalapenos, garlic and onion. Saute' the mixture until onions are translucent, about 5 minutes.
Add the prepared chili sauce and bring to a boil. While bringing it to a boil, wash out the chili sauce bottles well...we'll need them later. When you reach a boil, add remaining ingredients (except pickapeppa sauce) stir well, and return to a boil.
Reduce heat and simmer sauce for at least 90 minutes...we're trying to reduce it by 1/2 to 2/3 in volume. Simmer as long as it takes.
Remove from heat and stir in Pickapeppa sauce. Let cool to room temperature, and store in washed-out chili sauce bottles.
This will last up to a month in the fridge, but trust me...when you taste it it'll be gone in no time.
Enjoy!
Dave's Black Jack Barbecue Sauce
2 bottles prepared chili sauce (I like heinz)
1/4 cup brown sugar
1/2 cup onion, minced
2 cloves garlic, minced
2 jalapeno peppers, minced
2 Tbsp cider vinegar
3/4 cup molasses
2 Tbsp Lea and Perrin's worcestershire sauce
2 Tbsp Pickapeppa sauce
juice of two limes
2 Tbsp olive oil
1 12 ounce bottle Samuel Adams Boston Lager
3/4 cup Jack Daniel's old # 7
Heat the olive oil in a large skillet and add jalapenos, garlic and onion. Saute' the mixture until onions are translucent, about 5 minutes.
Add the prepared chili sauce and bring to a boil. While bringing it to a boil, wash out the chili sauce bottles well...we'll need them later. When you reach a boil, add remaining ingredients (except pickapeppa sauce) stir well, and return to a boil.
Reduce heat and simmer sauce for at least 90 minutes...we're trying to reduce it by 1/2 to 2/3 in volume. Simmer as long as it takes.
Remove from heat and stir in Pickapeppa sauce. Let cool to room temperature, and store in washed-out chili sauce bottles.
This will last up to a month in the fridge, but trust me...when you taste it it'll be gone in no time.
Enjoy!
