Yield: 10 servings
Measure | Ingredient |
---|---|
1 each | 32 oz. bottle of ketchup |
4 tablespoons | Yellow mustard |
2 tablespoons | Dejon mustard |
½ cup | Honey |
½ cup | Dark Molasses |
4 teaspoons | Apple Cider Vinegar |
2 tablespoons | Dark Soy Sauce |
3 tablespoons | Worchestshire Sauce |
3 tablespoons | Hoisin Sauce |
THE SAUCE
Mix above ingredients over medium heat until hot.
Lower heat to low. Whisk in: ½ cup firmly packed brown sugar ⅛ tsp. cayeene pepper ⅛ tsp. black pepper ½ tsp. ground ginger ¼ tsp. cinnamon ⅛ tsp. ground cloves ⅛ tsp. garlic powder 8 drops tobasco sauce (more or less to taste) ½ tsp orange peel pinch of saffron-snipped to very small pieces 1 tsp. onion juice (or onion powder) 1 Tbls. Irish Mist Liqueur 1 Tbls. Myers dark rum 1 Tbls. Jack Daniels black label whiskey ¼ cup English ale (Bass or Whitbreads). Use dark beer for substitute. Cook the above added ingredients over low heat (make sure it is low) until mixture thickens. Approximately 2 hours.
Add 1 oz. unsweetened dark chocolate and 1½ tsp.
sesame seeds. Remove from heat and let cool. Bottle and place in refrigerator at least 2 days before using. Baste meat liberally with this when meat is fully cooked and serve as a side at the table.