Monica’s BBQ Sauce

We made this by starting with the Carolina Vinegar Sauce and adding some store bought sauces to get the flavor we wanted. We keep empty whiskey bottles to store the sauce. This recipe made enough to fill six 750ml whiskey bottles. 

To a large stock pot add:

8 cups white vinegar 

1/2 cup apple cider vinegar 

2 cups water

1 15oz can tomato sauce

1 1/2 cups of whiskey

2 bottles of Open Pit Original BBQ sauce

2 bottles of Lillie’s Hot Smokey BBQ sauce

1 bottle Sweet Baby Ray’s Hickory & Brown Sugar 

1/4 cup dark molasses 

1/4 cup of salt

1/4 cup red pepper flakes

1/4 cup Franks Red Hot sauce

1/4 cup of bbq rib rub

1/4 cup brown sugar

Slowly warm to a simmer. Simmer low, uncovered, for about 1 hour. Allow to cool a little before filling clean whiskey bottle. Keep refrigerated.