| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
2 |
Qu |
INGREDIENTS
| 4 |
c |
Tomato sauce |
| 1 1/2 |
c |
Cola or beer |
| 1 1/2 |
c |
Cider vinegar |
| 1 1/2 |
c |
Chili sauce |
| 1/4 |
c |
Prepared mustard |
| 1/2 |
c |
Steak sauce |
|
|
Juice of 2 lemons |
| 1/2 |
c |
Worcestershire sauce |
| 2 |
tb |
Vegetable oil |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Honey |
| 1/2 |
ts |
Tabasco sauce |
| 1 1/2 |
c |
Sugar (dark brown); packed |
| 2 |
tb |
Pepper (black); freshly ground |
| 2 |
tb |
Garlic salt |
| 1 |
tb |
Butter or margarine |
INSTRUCTIONS
In a large saucepan, combine the first 11 ingredients. Stir well. Bring to
a simmer over medium heat.
In a small bowl or glass jar with a lid, combine the brown sugar, pepper,
garlic salt and mustard. Stir or shake to blend.
Add the dry ingredients to the tomato mixture and stir well. Increase the
heat to medium high, stir in the butter, and bring to a brisk simmer,
stirring frequently. Cook for about 20 minutes (or longer for thicker,
more flavorful sauce). The longer the sauce cooks, the less its final
volume.
Cover the saucepan and reduce the heat to low. Cook for about 30 minutes
until the flavors are well-blended. Cool to tepid. Use immediately or
cover and refrigerate up to one week.
Contributor: http://www.whirlpoolcorp.com/cookin/chefs/jw.html
Posted to bbq-digest by gttracy@perigee.net (George Tracy) on Apr 30, 1998
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