Hoelting brothers' barbecue sauce
32 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Water |
| 18 | ounces | Tomato paste |
| 12 | ounces | Molasses |
| 1½ | cup | Dark corn syrup |
| ¾ | cup | White vinegar |
| ¾ | cup | Honey |
| 2 | tablespoons | Paprika |
| 2 | tablespoons | Whiskey |
| 2 | tablespoons | Worcestershire sauce |
| 1 | tablespoon | Liquid smoke |
| 1 | tablespoon | Hot pepper sauce |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Chili powder |
| 1 | teaspoon | Onion powder |
| 1 | teaspoon | Ground red pepper -- or to |
| Taste | ||
| 2 | Bay leaves | |
Directions
In a 4-quart dutch oven, combine all ingredients. If necessary, use a wire whisk to mix well. Bring to boiling. Reduce heat and simmer, uncovered, over medium-low heat for 30 minutes, stirring occasionally. Remove bay leaves. Store in the refrigerator for up to two weeks. Makes 8 cups. Penny Halsey (ATBN65b). Note: Recipe may be halved, or extra sauce may be frozen.
Recipe By : Midwest Living, August 1994 From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking