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Phoenix Grand Championship Barbecue Sauce


1/2 onion; minced
3/4 cup whiskey
1/3 cup vinegar
1/2 cup brown sugar; packed
1/2 teaspoon pepper
1/4 cup tomato paste
1/3 teaspoon hot sauce; to taste
4 cloves garlic; minced
2 cups ketchup
1/4 cup Worcestershire sauce
3/4 cup molasses
1/2 tablespoon salt
2 tablespoons liquid smoke; (optional), to taste

Combine onion, garlic and whiskey in a 3-quart saucepan. Sauté until onion and garlic are translucent, about 10 min. Remove from heat and light mixture, flame for 20 seconds. Add all remaining ingredients. Bring to boil, then turn down mixture to a medium simmer. Simmer 20 min., stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Makes 4 cups. This sauce get better with age so make it a day or two before use. Keep refrigerated. Posted to the BBQ List in Nov. 1998 by Rock McNelly - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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