I posted this long ago and of course lost in the change over. Thought I would post it again.
I LOVE this stuff on Pork and Chicken. Surprising that with no real vinegar, if warmed, it has a great vinegar flavor. Dewey said that is due to the Trappey's Hot Sauce, which is vinegar based. Don't want as much vinegar flavor, don't warm it up. I also found you can substitute the Cholula Hot Sauce and the Bar-b-Que Sauces used. Dew seems to follow the credo....buy what's cheap. LOL, I guess so, we found the Trappey's for as little as .37 cents a bottle.
2 lemons (zested, juiced, and cut into 1/8's)
1 medium bell pepper, (diced in 1/2 inch chunks)
½ onion, coarsely chopped
2 teaspoons Montreal Pork Rub (just my preference) (used Jeff's rub last time)
6 oz butter
12 oz. TEXAS PETE Honey Mustard Sauce
32 oz of Sure Fine Original BBQ sauce(Substitute what's available if necessary)
4 oz. White Cooking wine
6 oz. Trappey's Bull hot sauce
Cholula Hot Sauce to taste (Get this in the Mexican section of the grocery)
3-4 oz. of Kentucky Straight Bourbon Whiskey (He likes Makers Mark) ( I like Old Wiser)
Combine in boiler or pan and simmer for 1-2 hours (The longer the better and I put the pan on the smoker this weekend for added smoke flavor.)
Strain and serve warm with Pork or chicken
Had to use some different stuff and substituted the Kurtz for the Texas Pete and Old Bay Rub for the Montreal Pork Rub. Add a splash each of Worcestershire Sauce and Liquid Smoke to the mix too.
This is my go to sauce for Chicken and Pork. You will notice more of a vinegar flavor to it when it is served warm. But can be used at room temperature also. Hope you enjoy it.