Location: Cicero, IL, but my heart is in Virginia where my family lives.
I got a lot closer to what I am looking for over the weekend and when I get time will post the recipe.
I think I am going to take Ask-A-Butcher's advice and switch out some lemon juice for apple juice and more bourbon. Currently I have adjusted the recipe based on previous advice in this post and think the next tweak may be the final one. Nice call on the apple juice, thanks.
What if the the Hokey Pokey IS what it is all about?
The sauce recipe that I make at work calls for peach nectar. It's great. Nice and tangy, with "something" that you just can't quite put your finger on. I'd bet some bourbon added to the sauce, at the end, would be excellent.
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!