Saturday, July 2, 2011

Bourbon barbecue sauce
  • 1 Tablespoon Olive Oil
  • 2 Cups Chopped Yellow or White Onions
  • 2 Bunches Scallions, chopped
  • 1 Head of Garlic, crushed and chopped
  • 2 Cups (packed) Brown Sugar, Rapadura or Jaggery
  • 12 oz (2 small cans) Tomato Paste
  • 1 Cup Ketchup (homemade or store bought)
  • 1 Cup Dijon Mustard
  • 1 Cup Water
  • 1/2 Cup Worcestershire Sauce
  • 1/2 Cup Raw Apple Cider Vinegar
  • 1/2 Cup Apple Juice
  • 1 Tablespoon Cumin Powder OR
    2-3 drops Cumin Essential Oil
  • 1 1/2 Cups Bourbon Whiskey
  • Sea Salt & Black Pepper to taste
spice rub
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 1 tablespoon dry mustard
  • 1 tablespoon coarse sea salt
  • 1 1/2 teaspoons cayenne pepper
  • 1 1/2 teaspoons ground cardamom
  • 1 1/2 teaspoons ground cinnamon

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