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DEATH ROW BOURBON BARBECUE SAUCE
This recipe is by Barbara Correll, who is originally from Texas and didn't much like the local barbecue she found when she and her husband moved to Washington, D.C. Barbara used to race cars and now beats the boys on the barbecue circuit as chief cook for the Death Row team, which was named for a line in a skit they used to perform at cook-offs: Asked to choose his last meal, an inmate requests Barbara's brisket----"barbecue to die for." Her sauce also took first place at the 1994 Jack Daniel's cook-off in Lynchburg, Virginia (using Jack Daniel's Whiskey, of course). I add a LOT more Cayenne when I make this (naturally!).
Heat Scale--Mild
2 tablespoons Vegetable oil
1/2 cup finely chopped Onion
1 clove Garlic -- minced
2 cups Ketchup
1/2 cup Bourbon
1/4 cup Raspberry Vinegar
1/4 cup Worcestershire sauce
3 tablespoons Molasses
2 tablespoons Yellow Mustard
2 tablespoons Soy Sauce
2 tablespoons Tabasco sauce
1/2 teaspoon Coarse-ground black pepper
1/4 teaspoon Cayenne
1/4 teaspoon Liquid Smoke flavoring
In a medium saucepan, heat oil over medium heat. Add onion and garlic; saute until tender, about 5 minutes. Add ketchup, 1/4 cup of the bourbon, raspberry vinegar, Worcestershire sauce, molasses, mustard, soy sauce, black pepper and cayenne; mix thoroughly. * Cover and simmer 20 minutes; add liquid smoke and remaining bourbon. Cover and simmer 10 minutes. Let cool to room temperature before using. Cover and refrigerate unused sauce up to several weeks.
Use as barbecue mop or table sauce on pork or beef.
* Mrs. Correll cooks her sauce in the smoker 2 hours instead of on the stove-top (I'm sure it's much better that way, but I'm a practical person who perchance does not own a smoker!).

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved