Soups & Sauces › Paul's BBQ Sauce

• olive oil
• ½ bottle of Rioja wine (or any red you like)
• ½ bottle/can of Scottish ale
• 8 cloves garlic, minced
• 3 tbsp maple syrup
• 2-3 tbsp molasses
• 3 tbsp dark brown sugar
• 3 tbsp honey
• salt
• pepper
• (cayenne pepper - optional)

To Make Sauce Perfect for Chicken - add

• 3 tbsp Dijon mustard
• ½ cup rye whiskey

1. In a pan (10" cast iron preferred) heat olive oil
2. Lightly brown (do not burn) the garlic. Once garlic begins to brown, add the wine. Let the wine sit for just a minute and stir to mix in the garlic
3. Add the brown sugar, honey, molasses, syrup, salt and pepper (and any additional seasonings). Let this come to a slight boil and reduce the heat. Cover with a splatter guard (or be ready to clean red wine off of everything) and reduce for about 15 minutes
4. Add the ale. Stir and continue to reduce, stirring every so often (more so in the beginning) to get the bubbles down. Reduce for about 15 more minutes (more if you would like it thicker)
5. Pour off into a bowl or other container to cool. (To make this sauce perfect for chicken, while or after it has cooled, add whiskey and mustard and mix to combine)