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Ed Drombroski shares an old family recipe.

Peach-Bourbon Barbecue Pan Sauce

Makes 3 cups

3/4 cup ketchup
1/2 cup bourbon
1/3 cup dark brown sugar
1/3 cup cider vinegar
1 tablespoon butter
1/2 cup small diced sweet onion
1 teaspoon freshly minced garlic
1 1/2 cups roughly chopped peeled fresh peaches
2 tablespoons honey
2 tablespoons molasses
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon hot sauce, plus more to taste
Kosher salt, to taste
Melt butter in a medium saucepan over medium heat.
Add onion and cook until softened, about 5 minutes.
Addgarlic and cook until fragrant, about 30 seconds.
Add peaches, ketchup, bourbon, brown sugar, vinegar, honey,
molasses, mustard, Worcestershire, and hot sauce and stir to
combine.

Bring to a boil, then reduce heat to low and simmer until
peaches have softened and sauce has slightly thickened, about 15
minutes, stirring occasionally.

I like to use the finished sauce with the cut up pieces. If you want your sauce to be smooth then puree sauce in a blender and process until smooth. Season with salt and additional hot sauce to taste. Place your smoked pulled pork, chicken or beef brisket in a bowl, pour sauce on top and toss. The left over sauce can be put in a jar in your fridge for up to a month.