It looks good and comes from a reliable source, so I am confident it will work. But I personally like to do restaurant recipes at home for 3 reasons:
To Save Money
To "Improve" on the Original (use better ingredients, make it healthier, use my favorite tastes)
Because it's Way Cool!
This has too many ingredients to save money, the bottled version is already pretty good and I have enough cool sauce recipes.
So... I buy a bottle or three of Famous Dave's if the mood hits me.
If you still want to try and make your own -- here is the recipe and good luck.
Famous Dave's BBQ Sauce
2 thick cut strips Hickory Smoked Bacon
1/3 cup chopped Vidalia or other sweet Onion (Click Here for a delicious Recipe to use the Vidalia Onion you'll have left over -- Vidalia Onion Dip)
1/4 cup Water
3/4 cup Peach Schnapps (Click Here for a delicious Recipe to use the Peach Schnapps you'll have left over -- Ago's Peach Martini Recipe)
1/2 cup Baking Raisins
1 large Jalapeno Pepper, finely diced (Okay, you CAN buy only one Jalapeno -- But buy and handful and make Atomic Buffalo Turds -- They're great to enjoy while cooking your sauce!)
2 large cloves Garlic, minced
1/3 cup aged Balsamic Vinegar
1/4 cup chopped sweet Apple
1/4 cup frozen Tangerine Juice concentrate (What??)
1/4 cup frozen Pineapple Juice concentrate
3 tablespoons Molasses
2 tablespoons Apple Cider Vinegar
2 tablespoons fresh Lemon Juice
2 tablespoons fresh Lime Juice
2 1/4 cups dark Corn Syrup
1 (12 ounce) can Tomato Paste
1/2 cup packed Light Brown Sugar
1/2 cup Worcestershire Sauce
2 tablespoons prepared Mustard
2 teaspoons Chili Powder
1 teaspoon Maggi Seasoning
1 teaspoon Salt
1/2 teaspoon crushed Red Pepper Flakes
1/4 teaspoon coarse ground Black Pepper
1 teaspoon Cayenne
1/4 cup Kahlua
1 teaspoon Liquid Hickory Smoke
(whew!)
Directions
1. Fry bacon in a large saucepan until crisp.
2. Drain, reserving 1 tablespoon of the drippings. Use the bacon for another purpose. (Might I suggest Bacon Dip on The Weekend Grillers Dips & Salsa Section?)
3. Fry the onions in the reserve drippings, on medium high heat until caramelized or dark golden brown. Don't burn.
4. Reduce heat to medium low.
5. Deglaze the saucepan with water.
6. Stir in the Peach Schnapps, raisins, jalapeno and garlic. Simmer for 10 minutes or until the mixture is of a syrupy consistency, stirring occasionally.
7. Remove from heat and place the mixture in a blender with Balsamic vinegar, apple, tangerine juice concentrate, pineapple juice concentrate, molasses, apple cider vinegar, lemon and lime juice. Process until puried and return to the saucepan.
8. Add corn syrup, tomato paste, brown sugar, Worcestershire sauce, mustard, chili powder, Maggi seasoning, salt, red pepper flakes, black pepper and cayenne. Mix well.
9. Bring to a low boil, under medium heat, stirring frequently.
10. Reduce heat to low. Simmer for 20 minutes, stirring occasionally.
11. Remove from heat. Stir in Kahlua and liquid smoke.
12. Store, covered, in refrigerator.
- Follow RecipesDream
- Follow @us
