| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 1 |
|
Bottle (18-oz) Kraft Hickory Smoke BBQ sauce |
| 1 |
|
Bottle (16-oz) Kikoman's Sweet and Sour sauce |
| 2 |
tb |
Cayenne pepper sauce (I prefer Trappey's Bull sauce) |
| 2 |
ts |
Dried cilantro |
| 2 |
tb |
Minced garlic |
| 2 |
tb |
Freeze dried coffee crystals |
INSTRUCTIONS
Date: Wed, 28 Feb 1996 15:14:39 -0600
From: "Goslowsky, George" <gjgoslow@ingr.com>
I do prefer to sauce them suckers whilst they are on the grill though. I
like the 'black tar' coating they get after a couple hours of dry, smoky
heating. I am of the tomato/sweet/spicy school of BBQ. I have been using
the following recipe for BBQ for years. It was developed by my brother and
I, though he originally used Kalua (sp) instead of freeze dried coffee. But
that proved to be too soupy, so I used the crystals and I think it works
better. When I do a pork shoulder or roast, I put a shot of Jack Daniel's
in the water pan.
Mix all ingredients well in a sauce pan. Heat on low for 20-30 minutes to
'marry' the flavors. Use a BBQ mop to slather (this is a technical BBQ
term, not to be used by amateurs. I'm a trained professional ;-) ) on to
meat of your choice during BBQ'ing.
CHILE-HEADS DIGEST V2 #254
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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