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Category: Sauces - BBQ
Prep Time: Cook Time: Total Time:
1/2 cup chopped celery
3 tbsp chopped onion
3 cloves garlic, minced
2 tbsp butter, brown sugar, honey and vinegar
1 tbsp Worcestershire sauce
1/4 cup fresh lemon juice
1 cup ketchup
1 tsp dry mustard
A few drops of liquid smoke
1/2 cup whiskey, bourbon or rum
Melt butter in a large stockpot and sauté onion, garlic and celery until tender but not brown. If you prefer a smooth sauce, a hand blender can be used at this point, but this is not required. Add remaining ingredients. Simmer over very low heat until thick. Use only a few drops of Mesquite or Hickory flavored liquid smoke. Be extremely careful in adding this as it is very overpowering and a few extra drops will ruin the sauce.
Note: a) Recipe may be doubled, tripled, etc. for the quantity desired. Store in refrigerator. b) If you want to make this in a larger quantity for canning, omit the butter and the saute step; simply combine and proceed as above. Ladle into clean canning jars while still hot and process pints or half pints for 20 minutes in boiling water bath canner.
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HONEY SMOKE BARBECUE SAUCE
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Category: Sauces - BBQ
Prep Time: Cook Time: Total Time:
1/2 cup chopped celery
3 tbsp chopped onion
3 cloves garlic, minced
2 tbsp butter, brown sugar, honey and vinegar
1 tbsp Worcestershire sauce
1/4 cup fresh lemon juice
1 cup ketchup
1 tsp dry mustard
A few drops of liquid smoke
1/2 cup whiskey, bourbon or rum
Melt butter in a large stockpot and sauté onion, garlic and celery until tender but not brown. If you prefer a smooth sauce, a hand blender can be used at this point, but this is not required. Add remaining ingredients. Simmer over very low heat until thick. Use only a few drops of Mesquite or Hickory flavored liquid smoke. Be extremely careful in adding this as it is very overpowering and a few extra drops will ruin the sauce.
Note: a) Recipe may be doubled, tripled, etc. for the quantity desired. Store in refrigerator. b) If you want to make this in a larger quantity for canning, omit the butter and the saute step; simply combine and proceed as above. Ladle into clean canning jars while still hot and process pints or half pints for 20 minutes in boiling water bath canner.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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