ultramag
Master of the Pit
This recipe for Lemon Pepper BBQ sauce was posted in another section of the forum. All credit is due to forum member PigCicles, I just thought it should be here. Sounds great for chicken, how 'bout it PC.
Lemon-Pepper Barbecue Sauce
1/4 cup Chopped onion
1 1/2 teaspoon Vegetable oil
1 clove garlic, crushed
1 can (8 oz size) Tomato sauce
1 tablespoon Brown sugar
1 teaspoon Dried basil
1 teaspoon Dry mustard
1/4 teaspoon Paprika
1/4 teaspoon Coarse ground black pepper
1/8 teaspoon Cayenne pepper
1/8 teaspoon Ground allspice
1 Lemon, grated zest only
2 tablespoons Lemon juice
1 tablespoon Cider vinegar
Prepare Lemon Pepper Barbecue Sauce:
In a small heavy saucepan over medium heat, cook onion in oil until softened, stirring often. Stir in garlic and cook a minute longer. Stir in tomato sauce, brown sugar, basil, mustard, paprika, black and cayenne peppers, allspice, lemon zest, lemon juice and vinegar.
Bring to a simmer over lowest heat setting and cook, covered, 15 minutes. Cool to room temperature for use right away, or refrigerate in glass or plastic container for up to 2 weeks.
Lemon-Pepper Barbecue Sauce
1/4 cup Chopped onion
1 1/2 teaspoon Vegetable oil
1 clove garlic, crushed
1 can (8 oz size) Tomato sauce
1 tablespoon Brown sugar
1 teaspoon Dried basil
1 teaspoon Dry mustard
1/4 teaspoon Paprika
1/4 teaspoon Coarse ground black pepper
1/8 teaspoon Cayenne pepper
1/8 teaspoon Ground allspice
1 Lemon, grated zest only
2 tablespoons Lemon juice
1 tablespoon Cider vinegar
Prepare Lemon Pepper Barbecue Sauce:
In a small heavy saucepan over medium heat, cook onion in oil until softened, stirring often. Stir in garlic and cook a minute longer. Stir in tomato sauce, brown sugar, basil, mustard, paprika, black and cayenne peppers, allspice, lemon zest, lemon juice and vinegar.
Bring to a simmer over lowest heat setting and cook, covered, 15 minutes. Cool to room temperature for use right away, or refrigerate in glass or plastic container for up to 2 weeks.
