Currently my "favorite barbecue sauce"
(See note of origin below.)
Makes about 3 cups
6 cups ketchup (a 64 oz bottle) (4 lb).
1 1/4 cup firmly packed brown sugar
1 3/4 tablespoons granulated sugar
1/2 cup water
2/3 cup cider vinegar
10 oz beer
1 tablespoon red tabasco sauce
1 tablespoon Worchestershire sauce
1 tablespoon liquid smoke
2 teaspoons chili powder
1 tablespoon dry mustard
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons onion powder
1 teaspoon celery salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
In a heavy medium saucepan, stir together the ketchup, brown sugar,
granulated sugar, 1/2 cup water, cider vinegar, beer, tabasco sauce,
Worchestershire sauce, liquid smoke, chili powder, dry mustard,
granulated garlic, onion powder, celery salt, allspice, and cloves.
Bring to a boil and then reduce heat to very low.
Simmer, stirring frequently, until the sauce is deeply flavored and has a nice thick consistency, 2 to 3 hours.
Remove from the heat and let cool. Store in the refrigerator for up to 2 months.
This original recipe (link here) from the Oregonian newspaper, 22-May-07. Credit Diane Santucci, Russel Street Bar-B-Que. The article said that this was Russel
Street's Classic Barbecue Sauce. The recipe as presented was hotter that what
I prefer. I like a less spicy and sweeter sauce. I left the ingredients the same
but have modified the proportions.