BBQ Sauce With Bourbon

Method

1. Mix all the wet ingredients together in a large bowl: sriracha, ketchup, Worcestershire sauce, bourbon whiskey, apple cider vinegar, and soy sauce.
2. Add the dry ingredients: brown sugar, garlic powder, sweet smoked paprika, cayenne pepper, and smoked salt. Mix thoroughly until well combined.
3. Use as a marinade for pork ribs, pork shoulder, pork butt, a whole chicken, or chicken wings. Marinate for a minimum of 30 minutes, or up to 24 hours for best results.
4. Wipe off excess sauce before placing the meat in the Charlie Oven.
5. For high-heat cooking, skip the marinating step and instead use the BBQ sauce as a glaze, brushing it on every 30 minutes during the cooking process.
6. If smoking meat in the Charlie Oven, apply the sauce in the final 30-45 minutes of cooking to allow it to caramelise without burning.