A while back I brought in a whiskey called “Kurveball”. It is a whiskey that is barbecue flavor – no lie – Jack. I finally tried it last week and it surprised the living hell out of me. It was sweet with a little bite and smoke. I was very tickled by it. This is not going to be an everyday sipper but grilling is worth a little nibble. Now I decided to experiment with this juice last week as I decided to grill a meatloaf last week and wanted a nice sweet drizzle sauce to finish it off. (I believe every barbecue sauce should have bourbon in it or whiskey of some sort). So I took this Kurveball and created what I feel is the best sauce I’ve ever put together. One of the things I enjoy most about cooking is experimentation and this was one experiment I will be repeating often. Here is what my recipe was for this sauce – now remember when I grill or cook – I drink so the recipe figures may be off a tad here or there:

SAUCE MONKEY SUPER SAUCE

3/4 CUP – KURVEBALL BARBECUE WHISKEY
1 BOTTLE – HEINZ “KETCHILI” KETCHUP (I got lucky as hell buying this. Da Bomb)
1/2 CUP – BROWN SUGAR
2 TEASPOONS – GARLIC
2 TABLESPOONS – HOT SAUCE
(THEN I HIT WITH A “GOOJH” OF SALT, PEPPER, CHILI POWDER.

MIX. CHILL OVERNIGHT AND USE IT TO BASTE.

I put this on a meatloaf on my grill for the last hour and it turned out sooooo good. I’ve been putting it on sandwiches. Later this week I am going to rest bacon-wrapped meatballs in this concoction for 8 hours. I will advise – and I advise you to come get some Kurveball and try it yourself.