My purpose, with this recipe, was to make a BBQ sauce BASE that was easy and could be custom added to as desired for your own taste.
Since it is in "Parts" you can experiment with very small amounts without wasting material.
If you like more garlic-onion or whatever, just add more (be sure to record your amount)
Experimental BBQ SAUCE-
IN PARTS as 1 part=1 tablespoon or 1 teaspoon or 1 cup, 1 gal. etc.
1 55 gal. drum ( if REALLY GOOD)
2 CHAPOTLE SAUCE
8 KETCHUP
1 MUSTARD-yellow prepared
2 malt vinegar-adds a distinct flavor compaired to other vinegars
1 molasses
1 brown sugar
2 L & P wor. sauce
2 butter
1/4 LOWERY'S seasoned salt
1/16 Garlic powder
1/4 onion powder
combine and heat over low heat and stir until smooth.
Possible additions:
Chili Powder
Orange/Pineapple juice
Cinnamon
Allspice
Horseradish
herbs
Since it is in "Parts" you can experiment with very small amounts without wasting material.
If you like more garlic-onion or whatever, just add more (be sure to record your amount)
Experimental BBQ SAUCE-
IN PARTS as 1 part=1 tablespoon or 1 teaspoon or 1 cup, 1 gal. etc.
1 55 gal. drum ( if REALLY GOOD)
2 CHAPOTLE SAUCE
8 KETCHUP
1 MUSTARD-yellow prepared
2 malt vinegar-adds a distinct flavor compaired to other vinegars
1 molasses
1 brown sugar
2 L & P wor. sauce
2 butter
1/4 LOWERY'S seasoned salt
1/16 Garlic powder
1/4 onion powder
combine and heat over low heat and stir until smooth.
Possible additions:
Chili Powder
Orange/Pineapple juice
Cinnamon
Allspice
Horseradish
herbs
