Living in Japan, I sometimes crave for barbecue sauce. Not the teriyaki kind, but "western-style" barbecue sauce. I finally decided to try a recipe from one of my cookbooks called "Barbecue Bible" by Steven Raichlen. Awhile back I had bought Jack Daniel's whiskey to make barbecue sauce, but never got around to doing it.
It turned out to be REALLY easy--mainly because I zapped the onion in my food processor.
Still House Barbecue Sauce from "Barbecue Bible" by Steven Raichlen
1 cup Jack Daniel's Tennessee whiskey
1 cup ketchup
1 cup cider vinegar
1 cup (packed) dark brown sugar
1/2 cup onion, very finely minced
2 tablespoons Worcestershire sauce
1.5 tablespoons Tabasco sauce
1/2 teaspoon freshly ground black pepper
1/4 teaspoon liquid smoke
Combine all the ingredients in a large, heavy nonreactive saucepan and bring to a boil over high heat.
Reduce the heat and briskly simmer, uncovered, until richly flavored and slightly thickened, about 20 minutes, stirring from time to time with a wooden spoon.
Use right away or transfer to jars, cover, cool to room temperature, and refrigerate.
The sauce will keep for several months.
Makes about 4 cups.
Note: I cut this recipe to 1/4 of the measurements because we didn't need 4 cups of sauce.
For tonight's dinner, I grilled then baked some pork chops and made some mashed potatoes and a salad.
This sauce is spicy but really good...think I'll try it on chicken next...
Enjoy your Superbowl parties for those of you in the States!!
Have a nice week.