Date: Sun, 25 Feb 1996 12:20:32 -0500
From: Mike Cain <cain@kensco.net>
Heya! I'm in my sixth year smoking pigs and chicken and ribs for various
get togethers in this area, and, as promised earlier, I'd like to share my
barbeque sauce reciepe with y'all. Because this stuff can be expensive to
make, I only use it for gatherings of less than 100 people. The rest of the
time, I use a molasses-based sauce of some kind of another from the
shelves. like Bulls Eye. (sorry about the cheap plug...usual disclaimers,
please)
Put the ketchup and vinegar on a medium-low heat until good and hot, then
slowly add molasses, brown sugar and jelly, stirring all the time until
they liquefy with the hot mixture. Add chopped onions, peppers, garlic and
spices.
Put pickling spice into baby's sock and tie sock closed at top making spice
pouch. Add pouch to mixture, holding under surface with wooden spoon until
saturated with hot mixture. Allow mixture to SLOWLY boil or "burble." Keep
stirring of bottom to prevent sticking. (From time to time I like to "mop"
the bottom of the pot with the spice pouch to release goodies in pouch and
clean bottom at the same time.
Allow to "burble" for about an hour and a half, until fresh peppers are
soft. Don't leave out the pickling spice from this stuff. It's the key to
giving this sauce its own distinctive flavor. It's a pretty sweet sauce,
but the habs and ground red give it a "sneaky pete" quality that slips up
behind the sweet and grabs your attention.
Hope you enjoy this as much as my customers and I do.
CHILE-HEADS DIGEST V2 #251
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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