Hi guys, this morning was browsing through the sauce directory, and I realized that a good BBQ sauce was missing. The one here, I created years back, and is my favorite, not only for BBQ, but I also use it as salad dressing (with just some whipped cream, equal amount of mayo, a few mashed bonnets and a shot of cheap bourbon to refine the taste), for pasta, just name it.
Take a casserol, dump in 10 ounces of ketchup, 10 oz of water (I prefer beer) and half a cup of cheap vinegar. Depending on your taste, you may varie the amounts. No sweat. It will not affect the final taste. Add one minced yellow onion (big) and same amount of garlic, and bring to boil softly.
In a bowl, mix :
8 tbsp of any hot pepper you like (cayenne, ...)
4 tbsp of ground black pepper
1 tbsp of salt, to bring out the taste
optional 2 oz of sugar for the ones that like it sweet
4 tbsp of a super hot sauce such as “Habanero Hot Sauce from Hell” ( I often replace by mashed bonnets)
4 oz of the cheapest mustard you can find
Mix till you get something looking like the grease you scape of the axles of your horse buggy, and dump into the casserol. Let cook till onion, garlic etc are soft and the mass has the right consistency. Let cool and poor in an empty bottle.
Then
... enjoy this BBQ sauce from Heaven, which is Hotter than Hell (triple H). The taste keeps improving with age.
Storing ... is easy. I keep it in the kitchen cupboard at room temp, and as I make a big batch at once, it sits for up to a year.
Take a casserol, dump in 10 ounces of ketchup, 10 oz of water (I prefer beer) and half a cup of cheap vinegar. Depending on your taste, you may varie the amounts. No sweat. It will not affect the final taste. Add one minced yellow onion (big) and same amount of garlic, and bring to boil softly.
In a bowl, mix :
8 tbsp of any hot pepper you like (cayenne, ...)
4 tbsp of ground black pepper
1 tbsp of salt, to bring out the taste
optional 2 oz of sugar for the ones that like it sweet
4 tbsp of a super hot sauce such as “Habanero Hot Sauce from Hell” ( I often replace by mashed bonnets)
4 oz of the cheapest mustard you can find
Mix till you get something looking like the grease you scape of the axles of your horse buggy, and dump into the casserol. Let cook till onion, garlic etc are soft and the mass has the right consistency. Let cool and poor in an empty bottle.
Then
... enjoy this BBQ sauce from Heaven, which is Hotter than Hell (triple H). The taste keeps improving with age.Storing ... is easy. I keep it in the kitchen cupboard at room temp, and as I make a big batch at once, it sits for up to a year.
