wilkes

Bourbon Barbecue Sauce

1 Tablespoon butter
1 Tablespoon olive oil
2 cups finely chopped onion
2 cloves garlic, crushed
1/2 cup molasses
1 cup ketchup
1/4 cup red wine vinegar
1 teaspoon dry mustard
1/4 teaspoon freshly ground black pepper
2 Tablespoons lemon juice
1/2 teaspoon grated lemon zest
1 Tablespoon soy sauce
1 Tablespoon Hungarian paprika
1/3 cup bourbon whiskey
In a large, heavy saucepan, melt the butter with the oil.
Saute the onions until tender.
Add the garlic and cook 2 minutes longer.
Combine the molasses, ketchup, vinegar, mustard, pepper,
lemon juice, zest, soy sauce, paprika, and bourbon.
Stir into onion mixture.
Bring to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally.
Cool and refrigerate in a covered container.

My mouth is watering! I'm going to have to try this. Thanks so much Bushman darling!

Apple barbeque sauce

6 Tbsp. vegetable oil
2 cups onions, chopped fine
1 cup celery, chopped fine
3 Tbsp. fresh ginger, chopped fine
4 cloves fresh garlic, chopped fine
1 lb. McIntosh or Granny Smith apples, peeled, cored, and chopped
2 tsp. chili powder
2 Tbsp. dried mustard
2 tsp. dried thyme
1/2 tsp. dried oregano
1/3 cup cider vinegar
1/4 cup molasses
4 cups beef stock
1-1/2 cups chili sauce
1/3 cup tomato paste
1 tsp. kosher salt
2 tsp. freshly ground black pepper
1/2 cup Worcestershire sauce
1 cup apple cider
1/3 cup white wine
2 bay leaves

Heat 6 Tbsp. oil over medium high heat in a large,
heavy-bottomed fry pan.
Add onions, celery, ginger, garlic, and apples. Sauté mixture until
vegetables become tender and apples become
soft and start to break up.
Remove pan from heat and set aside, allowing mixture to cool.
Combine remaining ingredients in large
sauce pot and bring mixture to a
slow simmer over medium heat.
Continue simmering until the volume of the
sauce is reduced about one-quarter.
While sauce is simmering, puree apple and
vegetable mixture in a food
processor or blender.
Add this puree to reduced sauce. Return sauce to
slow simmer and continue cooking until sauce is thick,
but can still be poured. If it seems to be too thick,
thin it with a little hard cider.