6 cups of canned, crushed tomatoes
1/2 cup Jim Beam Bourbon Whiskey
1/2 cup tomato paste
1/3 cup white vinegar
1/3 cup brown sugar
1/4 cup molasses
One medium white onion, minced
One large clove garlic, minced
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon mild chili powder
1 tablespoon paprika
2 teaspoons of Red Tabasco sauce
2 teaspoons ground white pepper
1 1/2 teaspoons celery salt
One teaspoon dry mustard powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
Add all of the ingredients to a large saucepan or stockpot, and bring to a boil over medium high heat. Lower the heat to medium-low and gently boil the sauce, uncovered, until it thickens, stirring every few minutes to prevent burning. After about thirty minutes or so, the sauce will have thickened and will start splattering out of the pan and onto the stovetop.
At this point, if you prefer barbecue sauce with a thinner consistency, pull it off the heat. Otherwise, drop the heat to low and stir constantly for a couple minutes more for a really thick sauce. Let your Jim Beam BBQ sauce cool and refrigerate it overnight. This sauce tastes best one or two days after it's made.
1/2 cup Jim Beam Bourbon Whiskey
1/2 cup tomato paste
1/3 cup white vinegar
1/3 cup brown sugar
1/4 cup molasses
One medium white onion, minced
One large clove garlic, minced
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1 tablespoon mild chili powder
1 tablespoon paprika
2 teaspoons of Red Tabasco sauce
2 teaspoons ground white pepper
1 1/2 teaspoons celery salt
One teaspoon dry mustard powder
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
Add all of the ingredients to a large saucepan or stockpot, and bring to a boil over medium high heat. Lower the heat to medium-low and gently boil the sauce, uncovered, until it thickens, stirring every few minutes to prevent burning. After about thirty minutes or so, the sauce will have thickened and will start splattering out of the pan and onto the stovetop.
At this point, if you prefer barbecue sauce with a thinner consistency, pull it off the heat. Otherwise, drop the heat to low and stir constantly for a couple minutes more for a really thick sauce. Let your Jim Beam BBQ sauce cool and refrigerate it overnight. This sauce tastes best one or two days after it's made.
