• 3 tablespoons oil
• 1 medium onion, minced
• 1 clove garlic, minced
• 1 medium green bell pepper, minced
• 1/2 cup ketchup
• 3/4 cup tomato sauce
• 1/2 cup water
• 1/2 cup bourbon
• 5 tablespoons cider vinegar
• 3 tablespoons Worcestershire sauce
• 1 lime, juiced
• 2 tablespoons molasses
• 3 tablespoons dark brown sugar
• 2 tablespoons prepared mustard
• 1 teaspoon dry mustard
• 2 tablespoons ground black pepper
• 2 tablespoons kosher salt

Heat the oil in a large skillet over medium heat. When the oil is hot, brown the onion, pepper and garlic. When the onions have browned and are nearing transparent, add the other ingredients and simmer for 15-20 minutes until thick, stirring occasionally. When sauce has thickened, run through food processor to remove any chunks.

Contributor's note: Liquid smoke is not an option. In fact, liquid smoke shouldn't be in the same room as this sauce. The idea is that your barbecue should have enough natural smoke flavor from the slow-cooking process that the sauce doesn't need any more.