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| Jul 23, 2008 12:05 am |
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Backyard Burner Barbie-Q - Recipes that sizzle.: Secret Sauce |
Bob LaPlante
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When I cook a whole pig, I liberally cover it with secret sauce at the time it gets flipped to "crisp" the skin.
I add more secret sauce to the meat as it gets chopped.
This sauce is also a good dipping sauce for virtually ANY kind of meat (Especially Chicken)
Secret Sauce:
1 gallon apple cider vinegar
1 (24-ounce) bottle ketchup
4 ounces of Worcestershire Sauce
2 3/4 cups firmly-packed brown sugar
1/4 cup garlic powder
1/4 cup salt
1/4 cup crushed red pepper
1 tablespoon ground black pepper
1/2 teaspoon ground cloves
In a large stainless-steel pot over medium-high heat, combine all the ingredients; bring to a boil. Reduce heat to low and simmer for approximately 15 minutes or until crushed red pepper sinks. Remove from heat.
It should be bottled hot, not boiling. Just hot enough that the bottles are hard to hold for more than a few seconds. Fill bottles within 1/2 inch of the top. By bottling hot, it will seal itself. Does not need refrigeration until after opening and then only to protect flavor.
NOTE: The sauce does not seem to have a problem with spoilage. I have used unopened bottles a year later and they have been very good. The sauce does get hotter with age.
If you like the sauce even hotter, add 1/4 cup of Louisiana Hot Sauce before cooking.
Bob LaPlante
Technology Engineer: http://laplanteenterprises.net
Get a Clue or Get a JOB!: http://getaclue-network.ryze.com
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