Phoenix brand chamionship bbq sauce2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Onion, minced | |
| ¾ | cup | Whiskey |
| ⅓ | cup | Vinegar |
| ½ | cup | Brown sugar, packed |
| ½ | teaspoon | Pepper |
| ¼ | cup | Taomato paste |
| ⅓ | teaspoon | Hot sauce, to taste |
| 4 | Cloves garlic, minced | |
| 2 | cups | Ketchup |
| ¼ | cup | Worcestershire sauce |
| ¾ | cup | Molasses |
| ½ | tablespoon | Salt |
| 2 | tablespoons | Liquid Barbecue SmokeAE, to taste |
Directions
Combine onion, garllic and whiskey in a 3-quart saucepan. Saute until onion and garlic are tranlucent, about 10 min. Remove from heat and light mixture, flame for 20 seconds. Add all remaining ingredients. Bring to boil, then turn down mixture to a medium simmer. Simmer 20 min., stirring constantly. Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce. Makes 4 cups. This sauce get better with age so make it a day or two before use. Keep refigerated Posted to Kitmailbox by vwbug@... on Apr 27, 1997