This is a slightly tweaked Emeril recipe I've been diggin':
Bourbon BBQ Sauce:
1 tablespoon chopped garlic
1/2 cup chopped onions
1 tablespoon peeled and grated fresh ginger
1 small jalapeno or other chili (optional)
2 TBSP butter
3/4 cup bourbon
1/4 cup firmly packed light brown sugar
2 (14-ounce) bottles tomato ketchup
1 tablespoon molasses
1 tablespoon Creole or whole-grain mustard
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Pulse onion, garlic, chili & ginger in a food processor or blender. Sautee in butter until softened, about 4 mins. Add bourbon & brown sugar and raise heat to cook off the alcohol & dissolve sugar. Add remaining ingredients,lower heat and simmer till warmed through.
Bourbon BBQ Sauce:
1 tablespoon chopped garlic
1/2 cup chopped onions
1 tablespoon peeled and grated fresh ginger
1 small jalapeno or other chili (optional)
2 TBSP butter
3/4 cup bourbon
1/4 cup firmly packed light brown sugar
2 (14-ounce) bottles tomato ketchup
1 tablespoon molasses
1 tablespoon Creole or whole-grain mustard
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Pulse onion, garlic, chili & ginger in a food processor or blender. Sautee in butter until softened, about 4 mins. Add bourbon & brown sugar and raise heat to cook off the alcohol & dissolve sugar. Add remaining ingredients,lower heat and simmer till warmed through.
