BBQ Sauce - Part II

[ListerD]

I changed my recipe some this morning. A friend is allergic to corn syrup (in the original recipe I used ketchup) so I redid it today based on tomato paste.

Believe it or not, it could still be a bit sweeter for my taste. Ketchup adds a fair amount of sweet so I'd cut back the sugar in the original recipe and didn't think to add it back this morning.

Perfect level of heat!

It's still heavy on vinegar which may or may not suit your taste. I will try cider vinegar next time to see if that cuts down the effective vinegar kick.


---


Wet Stuff:

12 oz    Tomato Paste
16 oz    Black Coffee*
8   oz    White Vinegar (will try cider vinegar next time)
2   oz    Balsamic Vinegar
4 dash  Worchestershire
1/2 tsp  Liquid Smoke
1 tsp     Tabasco
3 tbsp   Molasses
4 oz      water
2 oz      Plain Old Mustard

Dry Stuff:

2 oz    Chili Powder
2 oz    Black Pepper
2 oz    Garlic Salt
1/4 c   Sugar
1/4 c   Turbinado Sugar
2 tbsp  Stubbs Rub **
1 tsp    Onion Powder
10 tbsp Brown Sugar


Put "wet stuff" into a larger pot.

Heat on high when it's just about to come to a boil reduce heat to a simmer
and add "dry stuff".

Simmer for 30 minutes.



* I used French Roast that was just made before I started the recipe - may
substitute for decaf if you're sensitive to caffeine

** Yes I can't stand this stuff on meat, but in trying to use it up I found it actually works well in my sauce! I will change next time - doesn't dissolve well, suspect a desiccant of some type.

[owrstrich]

d... i thought up there that was just called salce...

but i dont know what the he11 they call this...



you gotta eat...

owrstrich

[ListerD]

Double Muscled  ;D

You been surfing my site?  8)

[Oldman]

Lister let us know about part III when you do it.
Thanks
BTW After a few minutes last Friday I gave up on trying to listen to your shoutcast.
Olds

[ListerD]

Based on your other post you couldn't connect at all.

Is that right or were you dropping the connection (you could listen and then it would quit)?