Texas style barbecue sauce #2
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Pickling spices |
| 1 | teaspoon | Whole cloves |
| 1 | each | Medium onion, chopped |
| 2 | eaches | Stalks celery, chopped |
| 36 | ounces | Ketchup |
| ½ | cup | Chili sauce |
| 1 | quart | Water |
| ½ | cup | Cider vinegar |
| 1 | tablespoon | Dry mustard |
| ½ | cup | Worcestershire sauce |
| ½ | cup | Light brown sugar, packed |
| ¼ | tablespoon | Garlic, powder |
| 1 | tablespoon | Salt, to taste |
| 1 | tablespoon | Tabasco |
| 2 | tablespoons | Lemon juice |
Directions
Tie pickling spices and cloves loosely in cheesecloth bag. Combine all ingredients in a heavy pot; heat to a boil. Reduce heat and simmer slowly, about 1½ hours. Remove from heat; cool partially.
Remove spice bag. Pour mixture into blender and blend until smooth.
Cover until ready to serve.
From: The Great Barbecue Companion, Mops, Sops, Sauces, and Rubs by : Bruce Bjorkman