Accuracy Thirdsletter out this weekend!

Sometime. I'm at work right now, doing our work, but not work-work, so keep it on the DL, huh? Point is, this weekend, there will be EXTRA AUDIO FOR ALL PATREON SUBSCRIBERS! PLUS, EXTRA-EXTRA audio deliciousness in the form of sweet sauce and robust gravy for our $5 & $10 subscribers. There will be another survey, some finely crafted words from Rex, and a picture or two from our archive! So, keep an eye out for the Thirdsletter in your inbox, or just check it on our site, here:
https://accuracythird.com/accuracy-thirdsletter-archive

Thanks so much for all you do for our project! (Also, some day I may make a batch of my delicious d.B.Q. sauce and send a jar of it to each of you. So that's what the jar of brown, viscous liquid you received in the mail is.)

And this is what the recipe is (for the most part. I'm not ACTUALLY going to give you my complete recipe. It's mine, and you can't havvit.):

D-day's d.B.Q. Sauce

 4 Medium Onions (pureed)
2 Red Bell Peppers Onions (pureed)
1/2 cup Garlic (pureed)
1 Bottle Makers Mark Bourbon
1 Qt Black Strap Molasses
12 oz Pomegranate Molasses
141 oz Hunt's Ketchup (or any sugar-based, non-corn syrupy Catsup)
8 oz Creole Mustard
64 oz Dijon Mustard
1 Cup Rice Vinegar
1 Cup Apple Cider Vinegar
1/2 Cup White Vinegar
2/3 Cup Caper Brine
64 oz brown sugar
8 oz Cajun Sunshine
10 oz Worchestershire Sauce
8 drops Liquid Smoke
1/4 Cup Red Pepper Flakes

 Roughly chop onions, garlic, & Bell Peppers, and then food process.  Add bourbon, mix, and pour in blender, then puree. Pour into stock pot  over low/medium heat. Add all other ingredients. Stir intermittently,  making sure to scrape the bottom. When the sauce begins to boil, turn  the burner down to low heat, and remove the clumping, thickening sauce  from the bottom of the pot every 45 minutes or so. When the sauce turns a  deep BBQ-saucy red, it's done. Remove from heat and bottle.