Back by popular demand: Krackers Bourbon Sauce

[Kc_Kracker]

Thank you for welcoming me back, so Id like to share this with the group and please dont share all over facebook. This is my original Bold Bourbon sauce recipe, for those that like the flavor to stay bold instead of losing flavor while its cooking and the sauce to carmelize.

A word of warning, if you try to double, triple, the recipe for a larger amount, it does not come out the same, its comes out good, not amazing. The directions are very important you follow. and this sauce is great on most things but its heaven on chicken. it should be cooked on the meat not added after its removed from cooking/done if you want it to carmelize.

2 cups ketchup
1/2 cup of any sour mash bourbon/whiskey (can be substituted with water)
1/3 cup "pepper perfect" apple cider vinegar  (available at most fred meyers)
1 cup dark brown sugar
1/3 cup mustard
1 TBSP onion powder (not granulated, ONLY POWDER
1 TBSP garlic powder (not granulated, ONLY POWDER
1/2 tsp cayenne powder (if you are sensitive to spice this is optional)
1/2 cup of dark molasses

1-Put all ingredients in a medium sauce pan, mix VERY well until you get a uniform color
2-heat on low until it starts to simmer, do NOT crank up the heat to rush this you want the flavors to infuse slowly
3-mix often so it doesn't burn to the bottom
4-once it starts to barely simmer, and add 1/2 cup of dark molasses and mix til its a uniform color
5-crank the heat to high, keep mixing slowly, and once it boils let it go for about 30 seconds and remove from heat. no longer or the sauce wont caramelize on the bbq.
6-dip your finger and taste 
--refrigerate in a mason jar or whatever

Enjoy folks and when you use it or make it let me know how you liked it, pics are even better i love bbq porn!
And dont get any funny ideas, the recipe is copyrighted 

[syoungs]

I used to kick myself for not taking advantage of making this last time it was posted, not gonna make that mistake this time 

Thank you for sharing!

[cem3434]

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[Kc_Kracker]

one of my friends is a national pit master 20x over, and was just inducted into the Canadian BBQ hall of fame. According to him you could lick this off a dogs butt and its still better then anything on the shelf 

[gaddy]

Gonna try this one. Thanks for posting up your recipes Kc 

[Kc_Kracker]

your welcome for sure, and i just found i have a ton on here if you search lol, maybe we could talk to the bossman about a way or forum to sticky everyone's recipes. I would kill for some great bear and deer recipes for different meals!

[carlyoungs]

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[Kc_Kracker]

anyone give it a try? 

[wildweeds]

I screen shot tee it, I'm going to try it for sure! Thanks!

[NOCK NOCK]

I did. Very good, but I was short on molasses and put in a touch too much heat, but was still very good. 

[Kc_Kracker]

I did. Very good, but I was short on molasses and put in a touch too much heat, but was still very good. 

yes be careful for some reason making it too spicey is very easy

[jmscon]

Can’t wait to try it! I’ve been thinking about making sauce myself and this looks right up my ally, thanks for posting!

[AL WORRELLS KID]

Will try it with my favorite recipe's, thanks for sharing it again!
Doug

[HighlandLofts]

I am visiting family back in New York, I will make some for Thanksgiving dinner. Thank you for sharing.

Have you tried it out on rabbit meat?

[Kc_Kracker]

yes have tried it on everything pretty much