Did you know we have wild turkeys here on Long Island? They reside mostly on the east end in fields and Pine Barrens and suburban yards. Also, there is a three day hunting window for people to go and have a more authentic thanksgiving experience. Why defrost a large frozen bird when you can pluck a fresh lean one. But I digress. The wild turkey we’re talking about here is the one that comes from Kentucky. Yes, a little wild turkey goes a long way in making a great barbeque sauce.
Here’s what you’ll need:
- 1/2 onion, minced
- 4 cloves garlic, minced
- 3/4 cup bourbon whiskey
- 1/2 teaspoon ground black pepper
- 1/2 tablespoon salt
- 2 cups ketchup
- 1/4 cup tomato paste
- 1/3 cup cider vinegar
- 2 tablespoons liquid smoke flavoring
- 1/4 cup packed brown sugar
In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, brown sugar, and a shot or two of hot pepper sauce if you’re into that sort of thing.
Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.
Now that we have some barbeque sauce… we can brush a liberal amount on a couple of slices of pork shoulder, placing them in our crock pot. Put your crock pot on low and in eight hours or so… you will have some barbequed pulled pork bourbon style.