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00Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.
Ingredients
1 tablespoon vegetable oil
1 small onion, finely chopped
1 cup red wine vinegar
2 cups ketchup
1/2 cup mild-flavored (light) molasses
1/4 cup water
1/2 cup bourbon
1 1/2 teaspoons salt
1/2 teaspoon ground white pepper
Leaves from 5 fresh thyme sprigs
Instructions
Heat oil in a large, heavy saucepan over medium-high heat. Add onion and sauté until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat.
Add ketchup, molasses, and 1/4 cup water, then the bourbon; stir to blend. Bring the sauce to a simmer. Stir in salt and white pepper. Simmer for 10 minutes to blend the flavors.
Stir in the thyme leaves. (This sauce can be prepared 1 day ahead. Cover and refrigerate.)
| Servings |
| enough for 1 brisket |
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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.
Ingredients1 tablespoon vegetable oil 1 small onion, finely chopped 1 cup red wine vinegar 2 cups ketchup 1/2 cup mild-flavored (light) molasses 1/4 cup water 1/2 cup bourbon 1 1/2 teaspoons salt 1/2 teaspoon ground white pepper Leaves from 5 fresh thyme sprigs InstructionsHeat oil in a large, heavy saucepan over medium-high heat. Add onion and sauté until golden brown, about 6 minutes. Add vinegar and boil until mixture is reduced to 3/4 cup, about 5 minutes. Remove from heat. Add ketchup, molasses, and 1/4 cup water, then the bourbon; stir to blend. Bring the sauce to a simmer. Stir in salt and white pepper. Simmer for 10 minutes to blend the flavors. Stir in the thyme leaves. (This sauce can be prepared 1 day ahead. Cover and refrigerate.)
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