How To make Sheila's Backyard Bbq Sauce
2 tb Vegetable oil
1 md Onion, peeled and slivered
4 Whole cloves garlic, peeled
and halved 1 cn Peeled plum tomatoes, crushd
:
w/ juice (28 oz.) 1 1/2 c Ketchup
1 c Fresh orange juice
6 tb Fresh lemon juice
6 tb Red-wine vinegar
1/2 c Water
1/4 c Honey
1/4 c (packed)dark-brown sugar
3 tb Crystalized ginger, finely
chopped 2 tb Dark molasses
1 tb Worcestershire sauce
1/4 ts Tabasco, or more to taste
2 tb Chili powder
1 tb Ground coriander
1 tb Dry mustard
1 ts Salt, or more to taste
:
SEE NOTE---------------------------------- NOTE: Inspired by sauce at Sonny Bryan's BBQ, as mixed by Charlie Riddle. 1. Place the oil in a medium-sized heavy pot. Add the onion and cook
for 5 to 7 minutes over medium heat until goldern brown. Stir in the garlic during the last minute. 2. Add all of the remaining ingredients to the pot and combine well.
3. Bring to a boil, reduce heat to very low and cook, stirring often,
for 45 minutes to an hour, or until the sauce thickens and has a smooth texture. 4. Remove the onion and garlic with a slotted spoon; discard. Adjust
seasonings to taste. If the sauce is too thick, add a small amount of water. Cool to room temperature and refrigerate in covered containers for up to two weeks.
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Super Boston Butt (In the Smoker)
This turned out so tasty! Give a try. It is easy!
Inject the Butt with the marinade, rub with mustard then the butt rub seasoning. Wrap with cellophane, and put it in the frig over night.
Cook in your smoker at 225 degrees for 7 to 8 hours until internal temp is 195 degrees! You can also take a spray bottle full of apple juice and spray it wet once an hour in the smoker for more moisture! If you just baked it in the oven at 225 and never added smoke at all... it would taste great with that rub and marinade!
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