| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Barbecue sa, Cue sauce – | 1 | servings | ||
INGREDIENTS
| 2 | tb | Lard |
| 2 | tb | Hot red chili powder |
| 2 | tb | Mild red chili powder |
| 1 | Onion; finely chopped | |
| 1 | tb | Minced garlic |
| 14 | oz | Tomato puree |
| 1/2 | c | Worcestershire sauce |
| 2 | tb | Cider vinegar |
| 1/2 | c | Yellow mustard |
| 1/2 | c | Brown sugar; firmly packed |
| 1/4 | c | Bourbon |
| 3 | dr | Liquid smoke |
INSTRUCTIONS
Place the lard in a large, non reactive saucepan and saute the onion and garlic until soft, about 10 minutes. Add the remaining ingredients and continue cooking for about another 30 minutes. Stir frequently to prevent sauce from burning. Allow to rest for at least an hour before using. This is a marinating or basting sauce. To marinate, coat the meat with the sauce and leave in the refrigerator, covered, over night, or about 8 to 12 hours. Continue to baste with the sauce as the meat cooks. It's NOT a table sauce, but works best when cooked into the meat. Best with pork or beef. Makes about 2 cups. Recipe by: Edward Beatty Posted to bbq-digest by PhantomBBQ@aol.com on Aug 18, 1999, converted by MM_Buster v2.0l.
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