I'm an Old Fart that just loves Hot BBQ Sauce. In and around Pittsburgh,PA Riverfront Speakeasies abounded during the 1920 and Pork Bar-B-Que was most often the Fare of the day.
Here is a Reciep for one of the better Mon River Speakeasy Sauces. If you like a Sweet Sauce you won't be partial to this one. I've made it for some 30 years now and usually only end up with a Gallon or two for myself as the rest is begged off to friends.
To try a small batch give the recipe below a try.
Bar-B-Que Sauce *Not For The Faint Of Heart
If you are like me and love Hot Bar-B-Que Sauce I think you like this one. I have been using it for a few decades now and if you hate sickning sweet BBQ Sauce give this one a try. Great on Ribs,Chops,Chicken and Hot Sausage. You put it on after your meats are cooked as show below in the Hot Sausage Pic.
1-18 Oz. Can Hunts,Contadina or Red Pack Tomato Paste
5-Full Cans of water
1-Cup Spanish Paprika
1-Cup Cayenne Pepper
1-Tablespoon Commercial Liquid Smoke
1-Tablespoon Ground Clove
1/2-Teaspoon MSG
1-Heaping Tablespoon Celery Salt
1-Tablespoon Salt
Heat Tomato Paste then add water 1 can at a time making sure it is well mixed, do this with the rest of the water. Add the remaining ingredience in the posted order. Bring to a boil turn down and simmer 2 to 3 hours. It just gets better everytime you reheat it.
Here is a Reciep for one of the better Mon River Speakeasy Sauces. If you like a Sweet Sauce you won't be partial to this one. I've made it for some 30 years now and usually only end up with a Gallon or two for myself as the rest is begged off to friends.
To try a small batch give the recipe below a try.
Bar-B-Que Sauce *Not For The Faint Of Heart
If you are like me and love Hot Bar-B-Que Sauce I think you like this one. I have been using it for a few decades now and if you hate sickning sweet BBQ Sauce give this one a try. Great on Ribs,Chops,Chicken and Hot Sausage. You put it on after your meats are cooked as show below in the Hot Sausage Pic.
1-18 Oz. Can Hunts,Contadina or Red Pack Tomato Paste
5-Full Cans of water
1-Cup Spanish Paprika
1-Cup Cayenne Pepper
1-Tablespoon Commercial Liquid Smoke
1-Tablespoon Ground Clove
1/2-Teaspoon MSG
1-Heaping Tablespoon Celery Salt
1-Tablespoon Salt
Heat Tomato Paste then add water 1 can at a time making sure it is well mixed, do this with the rest of the water. Add the remaining ingredience in the posted order. Bring to a boil turn down and simmer 2 to 3 hours. It just gets better everytime you reheat it.