Use a dark beer with a lot of character for this recipe. Good candidates include Newcastle Brown Ale, Samuel Smith Oatmeal Stout, or Dragon Stout from Jamaica. Makes about 2 1/2 cups.
1 tablespoon butter
1 slice bacon, minced
1 medium-sized onion, finely chopped
1 cup dark beer
1 cup ketchup
1/2 cup water
1/4 cup Worcestershire sauce
1/4 cup firmly packed dark brown sugar, or more to taste
3 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 to 3 teaspoons of your favorite hot sauce, such as Tabasco
1 teaspoon liquid smoke
Coarse salt (kosher or sea) and freshly ground black pepper
1. Melt the butter in a saucepan over medium heat. Add the bacon and onion and cook until both are a deep golden brown, 5 to 8 minutes. If the onion starts to burn, reduce the heat.
2. Add the beer and boil until reduced by half. Add the ketchup, Worcestershire sauce, brown sugar , mustard, lemon juice, hot sauce, liquid smoke, and 1/2 cup water. Let the sauce simmer until mellow, thick and richly flavored, about 10 minutes, stirring often with a wooden spoon. Taste for seasoning, adding salt and pepper to taste; the sauce should be highly seasoned. Let the sauce cool to room temperature before serving. The sauce can be refrigerated, covered, for up to 1 week. Let return to room temperature before serving.
