1 1/2 Cup brown sugar
3/4 Cup white sugar
1 Cup water
1 Cup white vinegar
1 Cup salad oil
1 Teaspoon salt
1 Bottle Schillings BBQ spice
3 Teaspoons crushed red pepper
1/2 Small bottle tabasco sauce
2 Tablespoons onion powder
1 Tablespoon garlic powder
1 Teaspoon oregano
1 Teaspoon thyme
1 3-5 oz. Colgin's Liquid Smoke
1 5 oz. bottle Lea & Perrin WS
1 Gallon Hunts Catsup
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Mix and cook the following until sugar is dissolved:
Brown sugar, white sugar, water, white vinegar, salad oil, salt
To the above add:
BBQ spice, red pepper, tabasco sauce, onion powder, garlic powder, oregano, thyme. Bring to
a slow boil and simmer 10 minutes
To the above add:
Liquid smoke, Lea & Perrin Worchestshire Sauce, Catsup
Finally,
Cook till the oil is "cooked in real good", i.e., smooth. Takes about 1 1/2 hours.
Notes:
Makes approximately 4 quarts.
Original recipe called for 3 cups of white sugar and 1 cup brown sugar for a sweeter
sauce.
Colgins is the preferred liquid smoke but others will do.
Tabasco sauce can be cut to suit your taste.
If you can find the Schillings BBQ spice buy in quantity; it's hard to find.
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