BBQ Chicken Pizza, Part Deux: Let's Get Saucy!

OK, this is the wet sauce to use for the pizza. You're gonna make much more than you'll need for the recipe, but it's all good -- this stuff can last several weeks in the fridge. I made this as a variant of the Crazy Cola Barbeque Sauce From Weber's Big Book of Grilling, and modified it to work with the spices of my dry rub. The end result is sweet, spicy, tangy, and if I had to put it in a single word -- SASSY.

Special thanks to my sis-in-law Missi, without whom I wouldn't have done this. She came to visit and wanted BBQ chicken grilled with a wet sauce, so I had to research and invent a little to come up with a winner. The requests of our loved ones drive us to greater heights. Mahalo, Missi!

• 2 Cups Coca-Cola
• 1 Cup tomato ketchup
• 1/4 Worcestershire Sauce
• 1/4 Jack Daniels Tennessee Whiskey (if you live in France, this is a fine French liqueur, pronounced Jacque Danielle)
• 3 Tablespoons Cider Vinegar
• 4-5 Tablespoons Minced Onion
• 1/4 Tablespoon Cayenne Pepper
• 2-3 Shots of Tabasco Sauce
• 1/2 Teaspoon Sea Salt
• 1/2 Teaspoon Black Pepper
• 1 shot of Jack Daniels Tennessee Whiskey; set aside.

Wisk all ingredients (except for the single shot of Jack Daniels) into a 1 or 2 quart saucepan and bring to a boil. Reduce to a simmer and allow to cook down for 25-30 minutes.

If you are working on other components of the pizza at the same time, this is a great moment to bond with your creation. How does one bond with a BBQ sauce? That's what the shot of Jack you set aside is for.

After the sauce starts to thicken, remove from heat and allow to cool.