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Bourbon Marinating Or Basting Sauce

2 tablespoons lard

2 tablespoons hot red chili powder

2 tablespoons mild red chili powder

1 onion - finely chopped

1 tablespoon minced garlic

14 ounces tomato puree

1/2 cup Worcestershire sauce

2 tablespoons cider vinegar

1/2 cup yellow mustard

1/2 cup brown sugar - firmly packed

1/4 cup bourbon

3 drops liquid smoke
  • Omschrijving recept: Marinades
  • Bron: Astrid Veltman


Place the lard in a large, non reactive saucepan and sauté the onion and garlic until soft, about 10 minutes. Add the remaining ingredients and continue cooking for about another 30 minutes. Stir frequently to prevent sauce from burning. Allow to rest for at least an hour before using. This is a marinating or basting sauce. To marinate, coat the meat with the sauce and leave in the refrigerator, covered, over night, or about 8 to 12 hours. Continue to baste with the sauce as the meat cooks. It's NOT a table sauce, but works best when cooked into the meat. Best with pork or beef. Makes about 2 cups.