This is actually an original from the kitchen of Mark Evans in Duluth!
I LOVE to Bar-b-que! Not grill.....there's a big difference. Most of us grew up with Dad at the grill fixing hot dogs and burgers; and although wonderful - that's grilling, not Bar-b-que
To Bar-b-que is to slow cook the chicken, ribs, brisket....whatever....over low indirect heat for hours at a time. It preserves a lot of the juice from the cut, and gives the meat time to absorb the smokey flavor associated with the Bar-b-que process. There's lesson number one for the day!!
Next, you want a good tangy sauce on your bar-b-que'd meat...one that accents and works with the smoke to provide a terrific sweet and spicy taste that lasts for the entire meal (and goes well with beer, but that's another BLOG for another time."
I call this the "One Cup" method.....you'll soon see why.
In a medium size Dutch Oven over low-medium heat combine.....
1 cup Bourbon (Jim Beam works best, but any will do)
1 cup White Distilled Vinegar
1 cup ketchup
1 cup Brown Sugar
Bring this to a slow bubble and add about 6 shakes of Tobasco or your favorite hot sauce and let it simmer for about 1/2 hour. Remove 3/4 cup from the mixture and place it in a bowl. To the amount you removed add 2 tablespoons of Corn Starch and whisk until it's all mixed in. Return the 3/4 cup to the rest of the sauce and stir until thick enough to cling to the meat.
You may wish to adjust a touch....but this will get you started; and it's a sauce you'll never forget how to prepare!