Moxy’s Barbeque Sauce
The origin of barbecue sauce can be traced to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while some place it at the formation of the first American colonies in the 17th century. References to barbeque sauce start occurring in both English and French literature over the next two hundred years. Early cookbooks did not include recipes for barbecue sauce. The first commercially produced barbecue sauce was made by the Georgia Barbecue Sauce Company in Atlanta, Georgia. Its sauce was advertised for sale in the Atlanta Constitution, January 31, 1909. Heinz released its barbecue sauce in 1940. Kraft Foods also started making cooking oils with bags of spices attached, supplying another market entrance of barbecue sauce. Everyone has a favorite, give this one a try. It makes 3 – 4 cups of sauce and will keep for up to a month in the refrigerator. Enjoy.
Ingredients
- 2 cups ketchup
- 4 tablespoons Worcestershire sauce
- 3/4 cup Bourbon
- 1/4 cup strong coffee
- 4 tablespoons soy sauce
- 1 tablespoon spicy brown mustard
- 1 cup packed brown sugar
- 1/2 teaspoon cayenne pepper (less if you don’t like spicy, more if you like hot)
- 4 tablespoons cider vinegar
- 1 tablespoon Tabasco sauce (optional if you don’t like hot)
Directions
- In a medium saucepan, combine all ingredients.
- Bring to a boil over high heat, stirring occasionally.
- Reduce heat to low. Simmer for ½ hour, stirring occasionally until thickened.
- Store in refrigerator up to 1 month.
Kitchen Moxy 