Yield: 10 servings
|1 each||32 oz. bottle of ketchup|
|4 tablespoons||Yellow mustard|
|2 tablespoons||Dejon mustard|
|½ cup||Dark Molasses|
|4 teaspoons||Apple Cider Vinegar|
|2 tablespoons||Dark Soy Sauce|
|3 tablespoons||Worchestshire Sauce|
|3 tablespoons||Hoisin 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.