Famous Dave's Bbq Sauce - Copycat

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 slices hickory smoked bacon (thick cut strips)
• 1/3 cup chopped vidalia onions or 1/3 cup other sweet onion
• 1/4 cup water
• 3/4 cup peach schnapps
• 1/2 cup baking raisins
• 1 large jalapeno pepper, finely diced
• 2 garlic cloves, minced
• 1/3 cup aged alessi balsamic vinegar
• 1/4 cup chopped sweet apple
• 1/4 cup frozen tangerine juice concentrate
• 1/4 cup frozen pineapple 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 fresh coarse ground black pepper
• 1 teaspoon cayenne
• 1/4 cup kahlua
• 1 teaspoon liquid smoke

Recipe

• 1 fry bacon in a large saucepan until crisp.
• 2 drain, reserving 1 tablespoon of the drippings.
• 3 use the bacon for another purpose.
• 4 fry the onions in the reserve drippings on medium high heat until caramelized or dark golden brown.
• 5 don't burn.
• 6 reduce heat to medium low.
• 7 deglaze the saucepan with water.
• 8 stir in the peach schnapps, raisins, jalapeño and garlic.
• 9 simmer for 10 minutes or until the mixture is of a syrupy consistency, stirring occasionally.
• 10 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.
• 11 process until puréed and return to the saucepan.
• 12 add corn syrup, tomato paste, brown sugar, worcestershire sauce, mustard, chili powder, maggi seasoning, salt, red pepper flakes, black pepper and cayenne.
• 13 mix well.
• 14 bring to a low boil, under medium heat, stirring frequently.
• 15 reduce heat to low.
• 16 simmer for 20 minutes, stirring occasionally.
• 17 remove from heat.
• 18 stir in kahlúa and liquid smoke.
• 19 store, covered, in refrigerator.