Doug D
TVWBB Hall of Fame
CR, in July 1991, did a report on barbecue sauces, and judged none of them excellent. So they offered up their own recipe:
1 t. crushed garlic (2-3 cloves)
3/4 c. white vinegar
1 six-ounce can tomato paste
1/4 c. dark molasses
1/4 c. light molasses
1/4 c. water
2 T. orange marmalade
1-1/2 t. salt
1/2 t. black pepper
1/2 t. ginger
1/2 t. ground mustard
1/4 t. allspice
1/4 t. celery seed
1/4 t. dried thyme leaves
1/8 t. cayenne pepper
1 sm. bay leaf
1 T. liquid smoke
In a medium-sized saucepan, combine all ingredients except liquid smoke. Bring to a boil. Reduce heat and simmer gently, uncovered, for 20 minutes, stirring occasionally. Remove from heat. Add liquid smoke. Stir.
Yield: About 2 cups. Preparation time: 30 minutes.
In the September 2006 issue, New York reader John Costa reports "with a few adaptations (darker molasses, more cayenne, orange zest instead of marmalade, no liquid smoke), I've been using it ever since, and watching those to whom I serve it fall into an ecstacy".
1 t. crushed garlic (2-3 cloves)
3/4 c. white vinegar
1 six-ounce can tomato paste
1/4 c. dark molasses
1/4 c. light molasses
1/4 c. water
2 T. orange marmalade
1-1/2 t. salt
1/2 t. black pepper
1/2 t. ginger
1/2 t. ground mustard
1/4 t. allspice
1/4 t. celery seed
1/4 t. dried thyme leaves
1/8 t. cayenne pepper
1 sm. bay leaf
1 T. liquid smoke
In a medium-sized saucepan, combine all ingredients except liquid smoke. Bring to a boil. Reduce heat and simmer gently, uncovered, for 20 minutes, stirring occasionally. Remove from heat. Add liquid smoke. Stir.
Yield: About 2 cups. Preparation time: 30 minutes.
In the September 2006 issue, New York reader John Costa reports "with a few adaptations (darker molasses, more cayenne, orange zest instead of marmalade, no liquid smoke), I've been using it ever since, and watching those to whom I serve it fall into an ecstacy".