LIP SMACKIN' GOOD FAMOUS DAVE'S BBQ SAUCECourtesy Backroads & Sidestreets by "Famous" Dave Anderson

INGREDIENTS:2 thick strips hickory-smoked bacon1/3 C chopped sweet onion¼ C water¾ C peach schnapps½ C baking raisins1 large jalapeño pepper, finely diced2 large cloves garlic, minced1/3 C aged Alessi balsamic vinegar¼ C chopped sweet apple¼ C frozen tangerine juice concentrate¼ C frozen pineapple juice concentrate3 T molasses2 T apple cider vinegar2 T fresh lemon juice2 ¼ C dark corn syrup1 (12-ounce) can tomato paste½ C packed light brown sugar½ C Worcestershire sauce2 T prepared mustard2 tsp chili powder1 tsp Maggi Seasoning1 tsp salt½ tsp crushed red pepper flakes¼ tsp coarse ground black pepper¼ tsp cayenne¼ C Kahlua1 tsp liquid hickory smoke

DIRECTIONS:Fry bacon in a large saucepan until crisp. Drain, reserving 1 tablespoon of the drippings. Eat the bacon! Fry onion in the reserved drippings over medium-high heat until caramelized or dark golden brown; do not burn. Reduce heat to medium-low.Deglaze saucepan with the water.Stir in peach schnapps, raisins, jalapeño and garlic. Simmer for 10 minutes or until the mixture is of a syrupy consistency, stirring occasionally.Remove from heat and place the mixture in a blender with the balsamic vinegar, apple, tangerine juice concentrate, pineapple juice concentrate, molasses, apple cider vinegar, lemon juice and lime juice.Process until pureed and return to saucepan.Add corn syrup, tomato paste, brown sugar, Worcestershire sauce, mustard, chili powder, Maggi Seasoning, salt, red pepper flakes, black pepper and cayenne and mix well.Bring to low boil over medium heat, stirring frequently.Reduce heat to low.Simmer for 20 minutes, stirring occasionally.Remove from heat.Stir in Kahlua and liquid smoke.Store, covered, in the refrigerator.Yield: 4 cups

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