Sauce
A little while back I was given the challenge to help serve a friend in need. Matt Kingsley needs him some BBQ sauce and Ireland appears to be a land full of much goodness, but little sauce. To this end I purchased some fine sauces from our local grocery store (out of the plethora of choices available to us in Montana) and have tried some of them out on the occasional appropriate meats. The standout, so far, has been Cattleman's Smoke House (which is superb on leftover pork tenderloin sliced on a sandwich with melted cheddar). A quick read of the ingredients list and it seems at least plausible to duplicate the recipe with the exception of "Liquid Smoke". This is a product that I understand to be very difficult to come across "across the pond" begging the question, will it still be BBQ sauce with out the smoke? As we enter BBQ season with spring making its debut, we will start working on creating an acceptable BBQ sauce for those away from the curse of American Idol but sadly also away from a source of good sauce. Any advice, favorite sauces, family recipes, substitutions, lists of available ingredients, and beta testers are of course welcome.
posted by Unknown @ 5:49 PM
3 Comments:
Blessings on you my friend.
Our most sincere and humble apologies for our grave oversight in not claiming yours as one of the blogs we read. We hope and pray that you can find the will to forgive us for our folly, of which we most whole heartedly repent. Through Jesus Christ our Lord, who lives and reigns with (Him) and the Holy Spirit, one God, now and forever. Amen.
In other news, one of my co-workers used to be a missionary in Paraguay and has a great bar-b-q sauce recipe that she will be giving to me to pass on to you. :)
I have never tried it, but I like spicy bbq sauce and this one is smokeless (where do you buy liquid smoke?)
Title: Hot Barbeque Sauce
Categories: Bbq sauces
Yield: 1 servings
4 c Tomato sauce
1 1/2 c Cola, Coca-Cola, Pepsi, RC
1 1/2 c Cider vinegar
1 1/2 c Chili sauce
1/4 c Prepared mustard
1/2 c Bottled steak sauce
2 ea Juice from 2 lemons
1/2 c Worcestershire sauce
2 tb Vegetable oil
1 tb Soy Sauce
3 ts Tobasco Sauce
1 1/4 c Dark brown sugar, packed
2 tb Black pepper, fresh ground
2 tb Garlic salt
1 tb Dry mustard
In a large saucepan, combine the tomato sauce, cola, vinegar,
chili sauce, mustard, steak sauce, lemon juice, Worcestershire sauce, oil, soy sauce, and Tabasco. Stir well. Bring to a
simmer over medium heat.
In a small bowl or glass jar with a lid, combine the borwn
sugar, pepper, garlic salt, and dry mustard. Stir or shake to blend.
Add the dry ingredients to the tomato mixture and stir well.
Increase the heat to medium-high and bring to a brisk simmer,
stirring frequently. Cook for about 20 minutes or longer for
thicker, more intensely flavored sauce. The longer the sauce
cooks, the less is 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 1 week.
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