barbecue sauce au justin

1 servings
2 cups Onion, chopped
½ cup Wine vinegar
½ cup Bell pepper, chopped
4 teaspoons Salt
½ cup Olive oil
¼ cup Louisiana hot sauce
2 tablespoons Garlic, chopped
1½ cup Dry red wine
2 cups Ketchup
½ teaspoon Celery seed
2 tablespoons Parsley, dried
1 cup Steak sauce
2 tablespoons Lemon juice

Saute onions and bell pepper in olive oil. Add garlic, wine and the rest of the ingredients. Bring to a boil. Cover, then cook over a low fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE. This is garontee to warm the belly. From Justin Wilson's "Outdoor Cooking With Inside Help"

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