Maple-Bourbon Barbecue Sauce

By tlwtheq

• August 9, 2014

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Ingredients

6-ounce can tomato paste

1 cup bourbon

½ cup cider vinegar

½ cup packed brown sugar

½ cup maple syrup

¼ cup soy sauce

2 tablespoons molasses

2 tablespoons Worcestershire sauce

2 tablespoons Frank’s Red Hot sauce

2 teaspoons smoked paprika

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon ground cumin

1 teaspoon mustard powder

Procedure

In a medium saucepan over medium-high heat, whisk together all ingredients.

Bring to a simmer, then lower the heat to just maintain a gentle simmer. Cook until thickened and reduced by about half, about 20 minutes. Cool and refrigerate, covered, for

up to 2 weeks.

Notes, Options, Substitutions

Start to finish: 30 minutes

Makes 1 ½ cups

Good for grilled shrimp. Use 2 pounds extra jumbo raw shrimp, peeled,

Heat the grill to medium-high.

Thread the shrimp onto bamboo skewers, about 6 to 7 shrimp per skewer. Use a pastry brush to lightly baste the shrimp with half of the barbecue sauce. Grill shrimp for 3 minutes per side, or until just pink and firm.