Puree the garlic and onion in a food processor until smooth. Transfer the mixture to a stockpot, add the ketchup, whiskey, honey, mustard, vinegar, Worcestershire, lemon juice, steak sauce, molasses and hot sauce and whisk together over low heat. Add the brown sugar, chile powder, salt and pepper and bring to a boil. Boil for 5 minutes, stirring, then reduce to a simmer and simmer for 40 minutes. Let cool to room temperature.
The sauce will keep for about 2 weeks refrigerated.
This is a good base sauce to start from when figuring out your own recipe. You can add or decrease the honey for more or less sweetness, or the hot sauce for more or less heat. Ultimately, you will make the recipe differently than anyone else and to your personal taste.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of The Smoking Swine, Baltimore, MD