| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Barbeque, Beef, Sauces and |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Onion, minced |
| 3/4 |
c |
Whiskey |
| 1/3 |
c |
Vinegar |
| 1/2 |
c |
Brown sugar, packed |
| 1/2 |
ts |
Pepper |
| 1/4 |
c |
Taomato paste |
| 1/3 |
ts |
Hot sauce, to taste |
| 4 |
|
Cloves garlic, minced |
| 2 |
c |
Ketchup |
| 1/4 |
c |
Worcestershire sauce |
| 3/4 |
c |
Molasses |
| 1/2 |
tb |
Salt |
| 2 |
tb |
Liquid Barbecue SmokeAE, to taste |
INSTRUCTIONS
Combine onion, garllic and whiskey in a 3-quart saucepan. Saute until onion
and garlic are tranlucent, about 10 min. Remove from heat and light
mixture, flame for 20 seconds. Add all remaining ingredients. Bring to
boil, then turn down mixture to a medium simmer. Simmer 20 min., stirring
constantly. Run sauce through a medium strainer to remove onion and garlic
bits if you prefer a smoother sauce. Makes 4 cups. This sauce get better
with age so make it a day or two before use. Keep refigerated
Posted to Kitmailbox by vwbug@iadfw.net on Apr 27, 1997
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