Wednesday, February 23, 2005

Steve's Barbecue Sauce

There are many varieties of barbecue sauce. Each cook has his favorite. This sauce is tangy and has a mild bite to it.


1 tablespoon vegetable oil
1/2 cup medium onion, diced
2 cloves garlic, minced
1 (15-ounce) can tomato sauce
1/2 cup Worcestershire sauce
1/2 cup coffee
1/4 cup cider vinegar
1/4 cup brown sugar, packed
2 tablespoons chili powder
4 teaspoons Liquid Barbecue Smoke®
2 teaspoons prepared mustard
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste.

Heat saucepan over medium heat. Melt butter, being careful not to burn. Add onions and sweat. Add the garlic and sweat until you smell them. Add remaining ingredients, stir and simmer for 30 to 45 minutes to blend flavors. Strain sauce if desired.

Apply barbecue sauce to meat in the last 10 to 15 minutes on the grill or in the oven. Any sooner, you run the risk of burning the sauce. Brush sauce on the topside of the meat. Turn once and apply to the bottom.

It's usually best to apply several thin coats of sauce instead of one thick coat. Light coats of sauce help to develop the flavor more perfectly rather than a soggy mess. You'll be rewarded with beautifully colored meat, a rich caramelized flavor and meat that's appealing to the eye.
Yield: about 3 cups.

Suggestions for use:

Add 1/4 to 1/2 cup to canned pork and beans and simmer

Add 1 cup to each pound of cooked, shredded beef or pork for BBQ Sandwiches

Russian Dressing - mix 1/4 cup mayonnaise and 1/4 sauce for a tangy salad dressing
Use in place of tomato catsup in any recipe

Make Sloppy Joes: Brown 1 pound lean ground beef with chopped onions and celery; add 1-cup sauce and simmer. Serve on buns.

NOTES: If brewed coffee is not available, substitute beef stock or water. Or add freeze-dried coffee crystals and water in place of brewed coffee. To adjust flavor, add or reduce spices to create a sauce to your liking.

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