Post by Johnny Max on Nov 17, 2007 20:42:53 GMT -5
Here is the recipe for the BBQ Sauce I made that was on the chicken legs. Mark & Doug requested it. I just love it!
beertribe.com/forum/index.php?topic=267.0
Sweet-Immolation BBQ Sauce
This sauce is simple to make, and the taste beats any sauce you can buy in the store, hands down, call-off the dogs, I swear. It is the best.
Note: The sauce should be uncomfortably hot to eat by itself. Eating a spoonful generally gives me the hiccups. But, when it’s put on chicken or ribs, the heat is perfect because the fats tone it down.
2 cans of tomato paste (the small ones)
1 can of Beef Broth (Campbell's)
1/2 cup of Rice Vinegar
1/2 cup of Dijon mustard
1/3 cup of Worcestershire Sauce
1/2 cup of brown sugar
1/4 cup of white sugar
2 tbs. of Wright's Liquid Smoke Flavoring
1 tbs. of Cayenne pepper (the good stuff)
1 tsp. of salt
Optional:
1/2 cup of applesauce
(some) Tabasco Habanero Sauce
Combine all ingredients and bring to a boil. Simmer to reduce (uncovered) to a thick paste that holds onto the spoon. Stir occasionally to prevent scorching.
Watch the spatters! It really pops as it gets thick. You may want to put up some aluminum foil spatter-guards around the stove.
Enjoy!
John Palmer
beertribe.com/forum/index.php?topic=267.0
Sweet-Immolation BBQ Sauce
This sauce is simple to make, and the taste beats any sauce you can buy in the store, hands down, call-off the dogs, I swear. It is the best.
Note: The sauce should be uncomfortably hot to eat by itself. Eating a spoonful generally gives me the hiccups. But, when it’s put on chicken or ribs, the heat is perfect because the fats tone it down.
2 cans of tomato paste (the small ones)
1 can of Beef Broth (Campbell's)
1/2 cup of Rice Vinegar
1/2 cup of Dijon mustard
1/3 cup of Worcestershire Sauce
1/2 cup of brown sugar
1/4 cup of white sugar
2 tbs. of Wright's Liquid Smoke Flavoring
1 tbs. of Cayenne pepper (the good stuff)
1 tsp. of salt
Optional:
1/2 cup of applesauce
(some) Tabasco Habanero Sauce
Combine all ingredients and bring to a boil. Simmer to reduce (uncovered) to a thick paste that holds onto the spoon. Stir occasionally to prevent scorching.
Watch the spatters! It really pops as it gets thick. You may want to put up some aluminum foil spatter-guards around the stove.
Enjoy!
John Palmer