Mike Chavez
TVWBB Fan
The previous "Lets talk barbecue sauce" thread was getting a little long so here is an approximate version of my red barbecue sauce without vinigar.
olive oil
1/4 C finely chopped onion
1/4 C finely chopped green pepper
2 clove garlic smashed and chopped
2 C catchup
3 Tbls Lea & Perrin
1 or 2 Tbls mustard any kind
2 Tbls molassas
2 Tbls hot sauce (I like Chalula)
1 Tbls BBQ rub
2Tbls Honey
1/4 C beer or more to thin it out
Cover bottom of pot with olive oil. Add onion, green pepper, and garlic. Saute until onion is transparent. Add remaining ingredients. Simmer low heat for about 10 minutes.
This is a pretty good basic barbecue sauce for beef, ribs and chicken. Or you could use it on pulled pork if you really wanted to. The catchup and mustard have vinigar in them so I guess that most bbq sauce has vinigar one way or another /infopop/emoticons/icon_biggrin.gif
olive oil
1/4 C finely chopped onion
1/4 C finely chopped green pepper
2 clove garlic smashed and chopped
2 C catchup
3 Tbls Lea & Perrin
1 or 2 Tbls mustard any kind
2 Tbls molassas
2 Tbls hot sauce (I like Chalula)
1 Tbls BBQ rub
2Tbls Honey
1/4 C beer or more to thin it out
Cover bottom of pot with olive oil. Add onion, green pepper, and garlic. Saute until onion is transparent. Add remaining ingredients. Simmer low heat for about 10 minutes.
This is a pretty good basic barbecue sauce for beef, ribs and chicken. Or you could use it on pulled pork if you really wanted to. The catchup and mustard have vinigar in them so I guess that most bbq sauce has vinigar one way or another /infopop/emoticons/icon_biggrin.gif