• Cooking Time: 20-25 minutes
  • Servings: 2 cups
  • Preparation Time: 15 minutes


  • 2 T minced onion
  • 1 T brown sugar
  • 1 T whole mustard seed
  • 2 tsp paprika
  • 1 tsp oregano
  • 1 tsp chili powder
  • 1 tsp pepper
  • ½ tsp salt
  • ½ tsp cloves
  • 1 bay leaf
  • 2 cloves garlic, minced
  • 1 C catsup
  • ½ C water (optional - substitute 1/4 C dark - non spiced - rum and 1/4 C water)
  • ¼ C olive or salad oil
  • ¼ C tarragon vinegar
  • 2 T wine vinegar
  • 2 T Worcestershire
  • 2-3 drops liquid smoke
  • 2-3 drops Tabasco


  • Combine all ingredients in a sauce pan, stirring well. Simmer gently 20-25 minutes. Consistency should be not quite bottled BBQ sauce, but spoonable. Serve chilled.


I do not know where my Mom found this recipe, but it has been part of BBQ'ing in our family since at least the early 60's. I suspect she may have found it in Sunset, maybe the L.A. Times, maybe even on a radio cooking show she used to listen to when I was little. The recipe has been changed here and there over the years (such as omitting MSG, using a bit of dark rum - yum). It is not a sauce you would want actually grill with, more a sauce on the side. It works well on all meats and is wonderful on grilled veges.

Author Credit: unk

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