Whiskey Maple Barbecue Sauce

• 5 cloves garlic

• 2 tbsp olive oil painting
•31/2 mugs tomato puree

•1/2 mug rye whiskey
• 1 mug maple saccharinity

•1/4 mug Worcestershire sauce
•1/4 mug apple cider ginger

• 1 tsp cinnamon
• 1 tsp pulverized gusto

•1/2 tsp dried thyme
• 1 tsp black pepper

• 1 tbsp onion greasepaint

In a medium sized saucepan, saute the garlic in the olive oil painting for just a nanosecond to soften it. Add all of the other constituents and poach for 20 twinkles, stirring frequently.
I like to use an absorption blender to purree the sauce again at the end but this isn’t fully necessary.

The sauce turned out beautifully pungent and sweet with just a little megahit of the oaky, fiery whisky. It was hugely succulent on these grilled bodies we tried them on first.
We also have tried this on grilled pork sink which was also excellent. I can see it going inversely well with beef; on either steaks or smoked brisket