Shelly's Recipe

BOURBON MARINATING OR BASTING SAUCE

Category: Marinades

2 tbsp lard (oil can be used, slightly different result)
2 tbsp, each hot red chili powder and mild red chili powder
1 onion finely chopped
1 tbsp minced garlic
14 oz tomato puree
1/2 cup Worcestershire sauce
2 tbsp cider vinegar
1/2 cup yellow mustard
1/2 cup firmly packed brown sugar
1/4 cup bourbon
2-3 drops liquid smoke

Place the lard in a large, non reactive saucepan and saute the onion and garlic until soft, about 10 minutes. Add the remaining ingredients and continue cooking for about another 30 minutes. Stir frequently to prevent sauce from burning. Allow to rest for at least an hour before using.

This is a marinating or basting sauce. To marinate, coat the meat with the sauce and leave in the refrigerator, covered, over night, or about 8 to 12 hours. Continue to baste with the sauce as the meat cooks. It’s NOT a table sauce, but works best when cooked into the meat. Best with pork or beef. Makes about 2 cups.