19th Hole Sauce


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Member since 2008

Serves 2 cups | Prep Time 15 minutes | Cook Time 20-25 minutes

Ingredients

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.


Pairs Well With


Notes

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.

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