Like the first drips of grease onto hot charcoals, the precise origins of barbecue sauce have long since been carried away on the smoke of time. The indispensable dressing probably got its start sometime around the American Revolution, when folks in the Carolinas started exploring creative ways to crank up the flavor of their meat. As sauce lovers migrated west, regional takes on BBQ shmear became points of state pride. Memphis, Kansas City and St. Louis barbecue sauces, among others, have seeped their way into the mythology of the respective cultures that invented them, sparking centuries long debates over whose sauce is boss.
Sometimes competition can give rise to greatness, especially in the world of gastronomy. But you know what’s better than competition? Magic. Magic and whiskey? Even more so. Here’s how you can put your MagicalButter machine to work cooking up the latest, most magical entry in the barbecue sauce lineage.
Prep Time: 10 Minutes
Cook Time: 1 Hour
Ingredients
- ½ C MagicalButter Coconut Oil
- 2 C Ketchup
- ½ Minced Onion
- ½-¾ C Tennessee Whiskey
- ½ C Packed Brown Sugar
- ⅓ C Cider Vinegar
- ¼ C Tomato Paste
- ¼ C Worcestershire Sauce
- 2 tbsp Adobo Seasoning
- 2 tbsp Chili Powder
- 2 tbsp McCormick Chipotle Seasoning
- 1 tbsp Liquid Smoke Flavoring
- 1-3 tbsp Hot Pepper Sauce
- 4 cloves Minced Garlic
How To
In a large sauté pan cook the onions with MagicalButter oil for five to seven minutes on medium heat. Add the garlic salt and Adobo seasoning. Sauté for an additional two minutes. Add the onion and butter mixture with the rest of the ingredients into your MagicalButter machine and secure the head. Press the Temperature button. Select 160°F/71°C and then press the 1 Hour/Oil button. Once the cycle is complete, pour into a serving dish and get to dippin’!