Step 1: Ingredients
- 2 Cups of good (but preferably not expensive) whiskey. I used Irish whiskey, you can use bourbon, rye or whatever you prefer.
- 2 Cups Ketchup
- 1 Cup Mustard
- 1 Cup Molases
- 1 Cup Brown Sugar
- 1 Tbsp Paprika
- 1 Tbsp Garlic Powder
- 1 Tbps Onion Powder
- 1 Tsp Salt
- 1 Tsp Cayenne pepper (1/2 tsbp if you don't like it to spicy)
You could also use beer in this recipe but you have to be careful with the beer you choose. Some beers like IPA or stouts will leave your barbecue sauce with a very bitter after taste.
Step 2: Combine and Cook.
- Anytime you're cooking with liquor you generally want to cook off the alcohol first, so add the 2 cups of whiskey to a pot on high.
- When it reaches rolling boil you'll notice that the bubbles are very small at first as the alcohol is evaporating more quickly than the rest of the liquid. Once the alcohol has completely evaporated the bubbles will settle down a bit and it will look more like normal water boiling.
- Once this happens you can add the rest of the ingredients and stir well.
- Depending on the thickness of the mixture at this point you can either add a bit of water or leave on high heat and reduce it down to the desired thickness.
- Once you have the desired thickness cover and cook on a medium-low heat.
- Cook the sauce for at least 30 mins until all the ingredients have combined together completely and cooked well. The longer you cook the sauce the, however, the darker it will get as the sugars caramelise over time. If i have time I like to cook it for 60mins or more until the sauce develops a rick dark colour to the sauce.
- Allow the sauce to cool and transfer to either a gravy boat or squeezy condiment bottles.