Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Bacon grease or vegetable oil |
| 1 large | Onion, finely chopped |
| 2 \N | Cloves garlic, minced |
| 1 cup | Catsup |
| 1 cup | Bottled chili sauce |
| ½ cup | Packed light brown sugar |
| ½ cup | Lemon juice |
| 2 tablespoons | Worcestershire sauce |
| \N \N | Hot red pepper sauce to taste |
The following recipes are taken from the National Cowboy Hall of Fame Chuck Wagon Cookbook. The Annual Chuckwagon Cookoff is held every spring in Oklahoma City to recognize the "best of the West" in ranch style cooking.
In a large saucepan, heat the bacon grease over low heat. Add the onion, garlic and cook, stirring, until the onion is softened, about 5 minutes.
Stir in the catsup, chili sauce, sugar, lemon juice, and Worcestershire.
Bring to a simmer and cook, stirring often to prevent sticking, until slightly thickened, about 45 minutes Season with hot sauce to taste.
Posted to bbq-digest V5 #072, by "Patrick Lehnherr" <plehnher@...> on Fri, 17 Jan 1997.