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Saturday, August 25, 2012

Dad Guy's Kick@ss BBQ Sauce

Chuck's Ghost Pepper BBQ Sauce

1¾ c. dark brown sugar (packed)
2 c. ketchup
1 c. water
¾ c. cider vinegar
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
1 c. dark corn syrup
1 c. molasses
2 Tbsp. Worcestershire sauce
1 Tbsp. garlic pepper
1 Tbsp. Liquid Smoke flavoring
1 Tbsp. prepared mustard
1 tsp. onion salt
1 tsp. celery salt
1 tsp. turmeric
1 tsp. coriander
1 tsp. cumin
1 tsp. smoked (or spicy) paprika
1 jalapeƱo, finely chopped
1 to 2 ghost peppers, finely chopped (you can leave this out if you don’t like hot & spicy BBQ sauce, but if you do you're really missing out!)
  • In a large sauce pan (or small stock pot) combine all ingredients.
  • Bring to a boil; reduce heat; simmer uncovered for 15 to 45 minutes (the longer it simmers, the more the flavors will blend).
  • Remove from heat; cool before serving.
 The quantities in this recipe will create a BBQ sauce that serves approximately 60.

(This BBQ sauce recipe, combined with a roast pig, won third place at the 2012 Cookout For A Cause in Chadron, NE.)

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