The Kitchen: Barry’s Valois BBQ Sauce

Ingredients:

½ Vidalia (white) onion finely diced. If using a food processor, be careful not to overpulse.

2 tbsp chili powder

2 tbsp black pepper

2 tbsp granulated garlic

2 tsp cumin

2 tsp cinnamon

1 tsp salt

½ tsp cayenne

½ cup Canadian Club whisky

1 32 oz (1l) bottle of ketchup

½ cup mustard

½ cup cider vinegar

1 cup brown sugar

2 tbsp Worcestershire sauce

2 tbsp soy sauce

1 tbsp liquid smoke

In a large pot, heat a few tablespoons of canola oil and cook onions on medium heat until soft and translucent, making sure not to brown. Add all spices and stir for a few minutes to toast, then add the whisky and deglaze. Add the remaining ingredients and stir well to incorporate. 

Reduce heat and simmer for 30-40 minutes, stirring occasionally, making sure not to burn.

Let cool and store in mason jars or large bottles. 

Enjoy.