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GeeMack
SFN Regular
USA
1093 Posts |
 Posted - 10/15/2005 : 12:12:20
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Okay, the caption outside this category says, "Talk about anything! It doesn't have to be skeptic related." So here's something not skeptic related, unless the skeptic in question happens to like a tasty, general purpose barbecue sauce. It's my own creation which I developed over many years. Try it. I hope you like it.
Greg's Award Seeking Barbecue Sauce- 1 tablespoon butter
- 1 medium clove garlic, minced
- 1 small onion, finely diced
- 1-1/2 cups ketchup
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 3 tablespoons vinegar
- 1 teaspoon molasses
- 1 teaspoon soy sauce
- 1 teaspoon tobasco sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon liquid smoke flavoring
Heat a small sauce pan over medium heat then add the butter to the pan. Slightly brown the garlic in the butter. Add the onions and cook until they just become transparent. Reduce heat to very low and add the remaining ingredients. Stir well. Cover and simmer for an hour stirring occasionally. Makes one pint. Store in a clean jar in the refrigerator. Use as needed when cooking beef, pork, chicken, and other meats. About 1/3 cup of this sauce mixed into a pound of browned and drained ground beef makes great Sloppy Joes. Enjoy!
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filthy
SFN Die Hard
USA
14408 Posts |
Posted - 10/15/2005 : 14:27:54 [Permalink]
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Looks good and a little like one of a couple that I make.
2 cups of ketchup
1 & 1/2 tbl of bacon drippings
2 cloves garlic and a small onion chopped and ground by mortar and pestel with black and cayanne pepper (how much of either, your choice) into a soggy, tear-jerking pulp. Onion powder can be used, but it's not the same.
2 tbl of woostershire(sp?) sauce. Soy will also work nicely.
3 tbl brown sugar
1 tbl honey
If you want it sweeter, add more brown sugar.
2 tbl white vinegar (I don't like the taste of cider vinegar, but if you do, go for it)
1 fresh jalapeneo chili, seeded and ground to mush in the now fragrant mortar. If you don't want it hot, use a strip of bell pepper. Roasting the skin on the pepper until it's black before pulping it adds flavor.
1 more tbl of vinegar to clean the mortar residue into the sauce.
1/2 tps ground, dry mustard.
A very tiny bit of cumin -- be careful with this stuff. It'll take over if there is even slightly too much. So will the mustard, comes to that, and it is a lot easier to add more than it is to take some out..
Salt as you like it, around a couple of tsp, or so for me.
Simmer until it no longer smells like a ton of onion, usually around an hour or so, maybe a little more, then chill overnight to set the flavors.
The mortar is used so that there won't be any lumps in the sauce. I use plenty of black pepper as it absorbs the jucies of the garlic and onion as they are being ground. I don't use liquid smoke mainly because I don't care for the taste. Others disagree. And of course, all of this can be adjusted for individual taste.
You'll know this one is right when the meat quivers in anticipation as you bring it near.
I also like the vinegar sauces made here in the Carolinas, and sometimes make one or another myself but only for chopped or shreadad pork.
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"What luck for rulers that men do not think." -- Adolf Hitler (1889 - 1945)
"If only we could impeach on the basis of criminal stupidity, 90% of the Rethuglicans and half of the Democrats would be thrown out of office." ~~ P.Z. Myres
"The default position of human nature is to punch the other guy in the face and take his stuff." ~~ Dude
Brother Boot Knife of Warm Humanitarianism,
and Crypto-Communist! 
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