![[WetLeather]](/images/smallwet2.gif)
| Name: | Mom's barbecue sauce | Contributor: | Marny Golding |
|---|---|---|---|
| Description: | Louisiana style barbecue sauce | Posted: | 2004-08-16 |
| Key words: | barbecue, bbq, pulled pork, martin | Category: | Sauces |
| ID: | 765 | Updated: | 2008-01-05 14:12:28 |
| Ingredients: | 4 cloves chopped garlic or 1/2 t garlic powder(1)
1 C chopped onion (or 2 pkg Knorr onion soup mix)(2) 1 t ground black pepper 1 t chili powder [not powdered chili] 1 T salt 2 t instant coffee 1 t dry or 1 T prepared horseradish 1 t liquid smoke 2 t paprika 8 drops Tabasco 8 whole allspice (or 1/2 t ground) 8 whole cloves 2 bay leaves 2 lemons, juice and zest(3) 1 T dry mustard 1 C vinegar (cider if possible) 1/2 C Worcestershire sauce 1/2 C brown sugar 1 C water 2 bottles (1 1/2 C) chilli sauce(4) |
||
| Preparation: | Combine all ingredients. Simmer for 1 hour.
For sloppy joes, add a scant 1/2 C sauce per pound of browned ground round, simmer 30 minutes. |
||
| Notes: | Our Unitarian fellowship was fully financed by the sale of sloppy joes at the annual county fair.
(1) Feel free to pour freely. (2) I use the equivalent in dried chopped onion, powdered in a processor. NOT powdered onion, that's nasty; dried onion is fairly oniony. The onion is a prime contributor to the final texture, so should be chopped finely if fresh. (3) If you simmer mostly covered, the lemon oils will be retained and the sauce will be noticably aromatic of lemon. I like that, so I do that. If you simmer uncovered, the lemon will recede into the background. (4) TRICK: use the water to rinse the dregs out of the chilli sauce bottles. |
||
| Equipment: | |||