Smoky Barbecue Sauce



Smoky Barbecue Sauce

2 TB. butter
2 cloves garlic, pressed
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/2 cup finely chopped celery
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. cinnamon
1 tsp. salt
Juice of 1 lemon (reserve reamed shell)
1/8 tsp. Tabasco sauce
1 1/2 TB. Worcestershire sauce
1 1/2 TB. "liquid smoke"
2 cups catsup
1 cup water
1/2 cup cider vinegar

Heat the butter in a 2-quart saucepan; add the garlic, onion, green pepper and celery and cook over medium heat for about 5 minutes, stirring frequently. Add seasonings and cook several minutes more. Add lemon juice and reamed shell and remaining ingredients. Simmer 30 minutes, stirring occasionally. Serve with beef, pork, chicken or fish. Makes about 5 cups.

Source: "Elegant Fare from the Weber Kettle" Jane Wood - pub. 1977
Last edited:

Brad Olson

I like the look of that recipe - no added sugar!

I'd probably wozz it up in the liquidiser, though, because I like a smooth sauce.