Source: Buckets, Scottsdale, Arizona - Chef Nicholas Hadhad

1 cup whiskey
4 tablespoons butter
12 small jalape?s, diced, seeds removed
32 ounces store-bought barbecue sauce
4 tablespoons cayenne pepper
1 cup honey

In small saucepan, carefully heat whiskey over medium heat until it catches on fire. Allow the alcohol to burn out, leaving about 1/2 cup of whiskey reduction.

Add the butter, jalape?s, barbecue sauce, cayenne and honey and simmer for one hour, stirring frequently.

Makes about 8 cups.

Approximate values per serving (1/2 cup): 181 calories, 4 g fat, 8 mg cholesterol, 2 g protein, 28 g carbohydrates, 1 g fiber, 494 mg sodium, 24 percent calories from fat