Bbq system part 2 (the sauce)

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


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.

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