Source: kare11 - Minneapolis/St. Paul - Chef Jamie Lucas - Grizzly's Grill & Saloon 1999-07-15 07:46:50

1 (64 ounce) bottle ketchup
1/2 cup white vinegar
1/2 cup liquid smoke
1 cup water
1/2 cup brown sugar
1 tablespoon white pepper
1 tablespoon salt
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon dry mustard
1 tablespoon oregano
8 ounces bourbon
3/4 cup grape jelly

In a large mixing bowl combine ketchup, vinegar, liquid smoke and water. Mix thoroughly with a wire whisk. Add brown sugar and mix until clumps are worked out. Add the remaining spices and mix well.

In a saut?pan, heat the bourbon until it begins to flame up. When the flames begin, turn the flame off on your stove and let the remaining alcohol burn off. Please supervise this process until it is finished.

In a stockpot, add the sauce, bourbon, and grape jelly and simmer over medium heat. Stir frequently until the sauce begins to darken, about 45 minutes to an hour. Remove from heat, use instantly or refrigerate until ready to use.

Sauce is good for 14 days.