Tom dorman's '97 florida bbq sauce search winner
7 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 32 | ounces | Heinz ketchup |
| 1 | cup | Water |
| 2 | tablespoons | Olive oil |
| ½ | cup | Prepared mustard |
| ¼ | cup | Molasses |
| ⅛ | cup | Honey |
| ⅛ | cup | Light brown sugar |
| 3 | tablespoons | Apple cider vinegar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Black pepper |
| 1 | teaspoon | Garlic powder |
| 1 | tablespoon | Creole seasoning (see note) |
| 1 | tablespoon | Old Bay seasoning |
| 1 | tablespoon | Chili powder |
| 2 | tablespoons | Mesquite BBQ seasoning |
| 2 | tablespoons | Mesquite smoke marinade |
| Juice from 2 lemons | ||
| 4 | tablespoons | Worcestershire sauce |
| 1 | tablespoon | Lemon-pepper seasoning |
Directions
Combine all ingredients in a large saucepan. Heat and stir until ingredients are well-blended and heated through, about 15 minutes.
NOTES: Recipe tester used Tony Chachere's brand of Creole seasoning for this recipe.
Kingman's notes: Tom has been a friend since my childhood, I spoke to him about this sauce and he says it goes good on beef,pork, and chicken.
Posted to MM-Recipes Digest V4 #203 by Wes King <kingman@...> on Aug 05, 1997