Smoky sweet bbq sauce

Yield: 1 Servings

Measure Ingredient
1 \N Bottle (18-oz) Kraft Hickory Smoke BBQ sauce
1 \N Bottle (16-oz) Kikoman's Sweet and Sour sauce
2 tablespoons Cayenne pepper sauce (I prefer Trappey's Bull sauce)
2 teaspoons Dried cilantro
2 tablespoons Minced garlic
2 tablespoons Freeze dried coffee crystals

Date: Wed, 28 Feb 1996 15:14:39 -0600 From: "Goslowsky, George" <gjgoslow@...> I do prefer to sauce them suckers whilst they are on the grill though. I like the 'black tar' coating they get after a couple hours of dry, smoky heating. I am of the tomato/sweet/spicy school of BBQ. I have been using the following recipe for BBQ for years. It was developed by my brother and I, though he originally used Kalua (sp) instead of freeze dried coffee. But that proved to be too soupy, so I used the crystals and I think it works better. When I do a pork shoulder or roast, I put a shot of Jack Daniel's in the water pan.

Mix all ingredients well in a sauce pan. Heat on low for 20-30 minutes to 'marry' the flavors. Use a BBQ mop to slather (this is a technical BBQ term, not to be used by amateurs. I'm a trained professional ;-) ) on to meat of your choice during BBQ'ing.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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