The chances of me ever buying store bought BBQ sauce again are pretty slim after making this sauce! I made a few minor adjustments to suit my family's taste: I cut the onion and garlic into large pieces to allow for easier straining, I was about 1/8 cup short on bourbon, and I was out of cider vinegar so I used white vinegar in its place (I used half of the called for amount though), I also added a few extra TBSP of brown sugar in addition to the called amount. THIS SAUCE IS FANTASTIC!! I made this a few days ahead of when I needed to have it (for BBQ shredded beef sandwiches) and I left the large chunks of onion and garlic in it. On the day that I used it, I rewarmed in a sauce pan with the onion and garlic still in it, then strained them out right before I used it. I think this allowed for the flavor of the onion and garlic to really blend into the sauce for the few days and then was easy to just remove by straining it. Letting this stay in the fridge for a minimum of 1 day is important I think. Very yummy sauce, I've already recommended and I plan on jarring this delicious goodness and giving it away as gifts. Thanks for the wonderful recipe!
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The chances of me ever buying store bought BBQ sauce again are pretty slim after making this...