Root Beer Whiskey BBQ

Once you make your own BBQ marinade/sauce, you'll never go back to bottled again. Not much trouble to prepare, this BBQ sauce is bound to become a favorite, with not too sweet, adjustable heat and layers of intense flavor! The surprising combination works beautifully with beef, pork, firm tofu and chicken. The very first bite makes your mouth water with an explosion of concentrated flavors followed by a slow, smoky sweet heat. 

1 bottle of root beer - use the best quality you can find

1-1/2 cup Jack Daniels

3-1/2 cups pineapple juice

1 tablespoon chipotle chili in adobo sauce*

3 large cloves garlic, mashed

1/2 teaspoon Hawaiian red salt or coarse salt of your choice

1/2 cup packed dark brown sugar

1 can tomato paste

1 teaspoon liquid smoke

2 tablespoons honey

If you are not a spice person, you'll want to reduce the chipotle to 1 teaspoon   Add all ingredients to a blender or use an immersion blender right in the sauce pan.  Heat the liquid until the sugar is completely melted and the fragrance fills your kitchen.  No need to boil at this point.  Use a zip bag, add meat (The photo shows baby back pork ribs) pour marinade over, press out air and seal.  Refrigerate for 12 to 24 hours or leave out on the counter for 4 hours.  If refrigerating, remove 1 hour before priming coals.

Pour marinade into saucepan, bring to the boil and reduce by 50%.  This takes 15 to 20 minutes and does need a little attention, stir every few minutes. The sauce will have the consistency of a store bought bbq sauce or ketchup, but the flavor will be unlike anything you've found in a shop!  This recipe is fantastic for canning, just process as for tomato marinara.  I've made a gallon at a time and canned by pints - great in gift baskets!

*Chipotle in adobo sauce is found in most stores these days, look in the ethnic isles or your neighborhood Latin market.  The cans are small but pack an unforgettable wallop.  Before using, pulse the contents of the entire can - seeds and all - in a mini chopper or small bowl of your food processor.  Measure out the tablespoon for the recipe, then drop by the teaspoon full onto a plate, cover and freeze until firm.  Transfer to a freezer container and use within 6 months.  

To thin the thickened sauce for use as a penetrating marinade, take 1/4 cup sauce and blend with 1/2 cup each pineapple juice, root beer and Jack Daniel