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1 cup tomato sauce
2 teaspoons chili powder
1/3 cup Worcestershire sauce
2 tablespoons fresh lemon juice
1/4 cup chopped onion
1 tablespoon brown sugar
2 cloves garlic -- peeled and minced
2 cups beef broth
2 tablespoons butter
1 tablespoon paprika
1 teaspoon dry mustard
1/4 cup white vinegar
1 cup beer
1/2 teaspoon Tabasco sauce
2 tablespoons brown sugar -- optional
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3/4 cup fresh lemon juice
1/2 cup cider vinegar
1/3 cup ketchup
1/4 cup vegetable oil
1/3 cup water
1 1/2 tablespoons light brown sugar
2 teaspoons salt
1 1/2 teaspoons powdered mustard
1/2 teaspoon cayenne pepper, or more, to taste
2 tablespoons finely chopped onion
1 clove garlic, mashed
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1/2 cup chopped onion
2 teaspoons butter
2 teaspoons oil
2 tablespoons vinegar
2 tablespoons brown sugar, firmly packed
1/4 cup lemon juice
1 cup ketchup
3 tablespoons Worcestershire sauce
1/2 teaspoon prepared mustard
1/2 cup water
1/2 cup chopped celery
salt
ground cayenne pepper
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1 can (10 3/4 ounces) condensed tomato soup
1 can (8 ounces) tomato sauce
1/2 cup light molasses
1/2 cup vinegar
1/2 cup light brown sugar, packed
1/4 cup vegetable oil
2 tablespoons finely chopped onion
1 small clove garlic, minced
2 teaspoons seasoned salt
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
2 teaspoons orange or lemon zest
1 teaspoon paprika
1/2 teaspoon pepper
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4 onions
1/2 bunch celery
2 bell peppers
4 cloves garlic
1 cup vegetable oil
1 gallon ketchup
1/2 gallon water
4 lemons -- juice only
4 tablespoons chili powder
salt and pepper
1/2 small bottle Worcestershire sauce
1/2 ounce mustard
1/2 bottle liquid Barbecue Smoke®
1 cup brown sugar
Chop onion, celery, bell pepper and garlic. In a 5 gallon pot, saute these ingredients in oil until transparent. Add all remaining ingredients. Mix well. Bring to a boil. Reduce to a very low temperature and cook uncovered for approximately three hours stirring often.
Recipe By :"Tell Me More" (Junior League of Lafeyette, LA)
Recipe submitted by Jim Catanich
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