My passion for barbecue was discovered late in life, at the ripe age of 26, at the very same time and the very same instant I discovered my soulmate of the meat variety.  PORK.  Thank you Charlotte, for introducing this Ohio girl to your precious piggy bounty, abundant sauces, and deep-rooted opinions on all things ‘cue.

Though it greatly annoys  me when a recipes calls for two cups of “your favorite barbecue sauce,” I’ve never attempted to make my own before now.  It’s something I’ve left to the professionals (aka Midwood Smokehouse, my favorite barbecue joint in town).  I favor BBQ sauces that are heavy on the vinegar (that’s eastern NC style for you BBQ neophytes), but I’m also coming around to the sweeter, ketchup-based sauces.  So this recipe, my first ever BBQ sauce, is a mash-up of the two, a combo that’s united with a heavy hand of Four Roses Bourbon.  Bourbon and barbecue?  Puh-lease.