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Form the meat into 12 or so miniature patties and salt and pepper them on
both sides. Melt the butter in a skillet over medium-high heat and cook the
patties until just about done in the middle, approximately 3 to 4 minutes
per side. Remove the patties from the skillet and set aside. Drain off all
but 2 tablespoons of grease, then return the skillet to the stove.
Throw the diced onions in the skillet and stir to cook, about 3 minutes.
Pour in whiskey (be careful if you're cooking over an open flame; turn it
off momentarily to be extra careful) and stir. Allow the whiskey to reduce
by half, about 2 to 3 minutes, then stir in jalapenos and the barbecue
sauce.
Reduce the heat to low and place the patties in the barbecue sauce, turning
to coat. Allow the patties to simmer in the sauce until everything's hot
and bubbly.
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