Jim Beam BBQ Sauce

By KennyB07

Once upon a time, there was a lover of Jim Beam and barbecue. His loves merged, and this Jim Beam bbq sauce recipe was born. The mellow smoothness of Beam bourbon whiskey greatly enhanced his best sauce recipe, and, as they say, the rest is history.




I was lucky enough to have the opportunity to meet this gentleman shortly before he passed on to that great BBQ in the sky. He told me his secret recipe, and now I will share it with you.

Ingredients

• Six cups Six cups of canned, crushed tomatoes
• One One-half cup Jim Beam Bourbon Whiskey
• One One-half cup tomato paste
• One One-third cup white vinegar
• One One-third cup brown sugar
• One One-quarter cup molasses
• One medium One medium white onion, minced
• One large clove One large clove garlic, minced
• Two tablespoons Two tablespoons lemon juice
• Two tablespoons Two tablespoons Worcestershire sauce
• One tablespoon One tablespoon mild chili powder
• One tablespoon One tablespoon paprika
• Two teaspoons Two teaspoons of Red Tabasco sauce
• Two teaspoons Two teaspoons ground white pepper
• One One and one-half teaspoons celery salt
• One teaspoon One teaspoon dry mustard powder
• One One-half teaspoon ground black pepper
• One One-quarter teaspoon cayenne pepper

Preparation

Step 1

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.