Barbecue! by Steven Raichlen

Author:Steven Raichlen
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 2000-04-11T04:00:00+00:00

TRY THIS!

Brush this sauce on ribs, chicken, or pork during the last 10 minutes of cooking. And serve plenty of it on the side. The appropriate beverage? Lynchburg lemonade (lemonade spiked with Jack Daniel’s), of course!

Curiously, the one thing you won’t find at the competition is whiskey, at least not publicly and certainly not for drinking. The great irony is that Lynchburg is a dry town. Contestants get around this inconvenient regulation by using their favorite whiskey as an ingredient for bastes and barbecue sauces. The following sweet, sassy barbecue sauce may be the best reason I know of for not drinking Jack Daniel’s.

1 cup Jack Daniel’s Tennessee whiskey

1 cup ketchup

1 cup cider vinegar

1 cup (packed) dark brown sugar

½ cup onion, very finely minced

2 tablespoons Worcestershire sauce

1½ tablespoons Tabasco sauce

½ teaspoon freshly ground black pepper

¼ teaspoon liquid smoke

Combine all the ingredients in a large, heavy, nonreactive saucepan and bring to a boil over high heat. Reduce the heat and briskly simmer, uncovered, until richly flavored and slightly thickened, about 20 minutes, stirring from time to time with a wooden spoon. Use right away or transfer to jars, cover, cool to room temperature, and refrigerate. The sauce will keep for several months.

Makes about 4 cups

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