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welovegod.org - Share Your Recipe!

Recipe Name: Barbecue Sauce #23 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/2 Pound(s) Smoked bacon, sliced or
cubed
1 1/2 Cup(s) Bacon fat, lard or drippings
see notes
2 Onions, sliced see
notes
6 Cloves garlic, ligntly
roasted and minced see
1 Teaspoon(s) Black pepper
1/2 Teaspoon(s) Ground cloves
2 Teaspoon(s) ground allspice
1/4 Cup(s) Ground coriander seed
1 1/2 Cup(s) Brown sugar
1/2 Cup(s) MOLASSES
3 Cup(s) Malt or cider vinegar, see
1/4 7-oz chipotle chiles in
adobo to taste
1 Pound(s) Ham hocks or smoked bones
1 Quart(s) Ketchup
2 Tablespoon(s) Worcestershire
Directions:
From: tony.lima@toadhall.com (Tony Lima) Date: Sun, 04 Aug 1996
11:54:00 -0700 (makes about 2-1/2 quarts) by Reed Hearon posted by
Tony Lima (tony.lima@toadhall.com) In a large sauce pot render the
bacon on low to medium heat until it is lightly browned all over. Add
the bacon fat or drippings and onions (see notes) and continue cooking
until the onions begin to brown. Add in the garlic, pepper, clove,
allspice and coriander and cook for one minute. Add the brown sugar
and molasses and simmer for one hour (see notes). Add the vinegar,
chipotles and ham hocks, bring to a boil, reduce to a simmer and cook
until the volume is reduced by half. Add the ketchup and
Worcestershire and slowly simmer for 3 to 4 hours, stirring
occasionally (see notes). Strain. Note (added by Tony from notes
taken while watching Reed make this sauce): Drippings from a smoked
brisket can (should?) be used in place of or in addition to the bacon
fat. Use white onions if possible instead of yellow onions. Use a
vinegar that will complement whatever beverage you're serving: malt
vinegar with beer, wine vinegar with wine, cider vinegar with hard
cider, and so on. Have the butcher split the bones. They should be
added to the bacon while rendering. Reed also added the garlic cloves
to the bacon while rendering to roast the garlic. Simmering the sauce
in step 1 is done to kill the sweetness. Simmering times in step 3 are
a minimum; overnight is better. "Barbecue" is Reed's spelling, not
mine! Copyright, 1996, Reed Hearon. Posted by permission. Permission
is also granted to include this recipe in the chile-head and barbeque
archives. bbq-digest V2 #065 From the BBQ recipe list. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3334
Calories From Fat: 215
Total Fat: 25.5g
Cholesterol: 0mg
Sodium: 9255.2mg
Potassium: 8231.4mg
Carbohydrates: 804.1g
Fiber: 62.2g
Sugar: 667.3g
Protein: 31.2g


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