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I was out on chow recipe site and saw this recipe and thought it sounded like it's one to definitely try!
INGREDIENTS
1/2 cup small-dice bacon (about 2 ounces)
1/2 cup finely diced red onion (about 1/2 small onion)
2 medium garlic cloves, finely chopped
1 cup ketchup
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup Worcestershire sauce
3 tablespoons bourbon
2 tablespoons dark or robust molasses (not blackstrap)
2 teaspoons chili powder
1 1/2 teaspoons smoked paprika
1 teaspoon ground mustard
Salt
Freshly ground black pepper
INSTRUCTIONS
Place bacon in a small saucepan over medium heat and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a small bowl; set aside. Reduce heat to medium low, add onion to the pan, and cook in the bacon fat, stirring occasionally, until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 to 60 seconds more.
Whisk in remaining measured ingredients and season with a pinch each of salt and pepper. Stir in reserved bacon and bring mixture to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is slightly thickened and holds a line on the back of a wooden spoon when you drag a finger through it, about 25 minutes. Season with additional salt and pepper as needed. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.
INGREDIENTS
1/2 cup small-dice bacon (about 2 ounces)
1/2 cup finely diced red onion (about 1/2 small onion)
2 medium garlic cloves, finely chopped
1 cup ketchup
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup Worcestershire sauce
3 tablespoons bourbon
2 tablespoons dark or robust molasses (not blackstrap)
2 teaspoons chili powder
1 1/2 teaspoons smoked paprika
1 teaspoon ground mustard
Salt
Freshly ground black pepper
INSTRUCTIONS
Place bacon in a small saucepan over medium heat and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to a small bowl; set aside. Reduce heat to medium low, add onion to the pan, and cook in the bacon fat, stirring occasionally, until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 to 60 seconds more.
Whisk in remaining measured ingredients and season with a pinch each of salt and pepper. Stir in reserved bacon and bring mixture to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce is slightly thickened and holds a line on the back of a wooden spoon when you drag a finger through it, about 25 minutes. Season with additional salt and pepper as needed. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Single Barrel...Tennessee Squire...Think i'll go to the Jack this year! 
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