BBQ Sauce

Last summer, we started making our own BBQ sauce because we had run out while grilling, but the results were so good that we stopped buying the pre-made stuff.

I measure nothing; everything is strictly by taste . If I had to guess, I start with about 1/4 - 1/3 cup ketchup and about 1 1/2 cup brown sugar. Quick note: I make no apologies for using ketchup. The end result should be sweet and tangy; ketchup makes a good base.

The liquids: Ketchup, Brown Sugar, Honey, Mustard, Worcestershire. I like a lot of mustard, my husband not so much. Depending on whose making the sauce it could be anywhere from 3 Tblsp. to 1/3 of a cup. Worcestershire: just a couple dashes - it really gives it the tangy flavor, too much will kill the batch or you'll have to add a ton more sugar to get the balance right again.

Spices: Garlic, Onion Powder, Cumin, Chili Powder, Pepper.

And then the special ingredient: 1/2 shot bourbon or whiskey. Our kitchen offers a very nice Glenfiddich.

The results will keep for quite sometime in the fridge. There are lots of substitutions you could make: molasses instead of honey, Amaretto instead of whiskey(or no liquor), or Balsamic vinegar instead of Worcestershire sauce. It's best to start small. You can end up with a bucket of sauce if you have to keep adjusting the ingredients.