Steak Sauce Recipe

As promised...  I use Jim Beam Black. For me, it has a bit more character than the regular one called for in this recipe.


Ingredients:

        2 cups tomato ketchup

        1 cup brown sugar, packed

        3 tablespoons Worcestershire sauce

        2 teaspoons dry mustard

        1 cup Jim Beam Kentucky Straight Bourbon Whiskey

        4 tablespoons cider vinegar

        4 tablespoons soy sauce

        1/2 teaspoon ground cayenne pepper

        dash liquid smoke, to taste, optional

Preparation:

Combine all ingredients in 2-quart saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; simmer uncovered 20 minutes, or until thickened, stirring occasionally.

Makes about 3 cups.

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Yesterday I cooked a 3 pound chicken on my barbecue - with a can of beer up its butt. Truly! Called "beer butt chicken", I used a rig I bought from Canadian Tire that holds a can of your favourite beverage, onto which you place your chicken.  The beer boils, releasing alcohol and moisture... the result is THE most tender and moist chicken you'll ever taste.

Use half a can of beer so it doesn't boil over. A meat thermometer inserted into the breast will let you know when you're done - anywhere between 170 and 180 degrees Fahrenheit is what you're aiming for. With 2 of the four burners going, the internal temp of the barbecue reached 300 degrees, so it took about an hour.  You can go hotter if you want...

Prepare to be wowed by the flavour!