Ingredients: 28 oz ketchup
12 oz chili sauce
1/3 cup prepared mustard
1 tbsp. dried mustard
1 1/2 cup firmly packed brown sugar
2 tbsp. course ground black pepper
1 1/2 cup wine vinegar
1 cup fresh lemon juice
1/2 cup bottled thick steak sauce (A-1)
Dash Tabasco (to taste)
1/4 cup Worcestershire sauce
1 tbsp. soy sauce
2 tbsp. salad oil
1 can beer (12 oz.)
Directions:Start
by combining the Brown Sugar with the Dried Mustard in a small mixing
bowl and mix well. Add the Prepared Mustard to the mixture and stir
until all the lumps are gone. Set mixture aside until needed.
Empty the Ketchup and Chili Sauce in your pan and add the Sugar and Mustard mixture.
Finish
adding ingredients into the pan until you get to the Red Wine Vinegar.
Empty the vinegar into the ketchup and chili bottles to remove the
contents that are still remaining in the bottles.
Pour contents of bottles into the sauce.
Finish adding the rest of the ingredients to the sauce and mix well until sauce is completely mixed.
Put the pan on the stove and simmer off the alcohol on a medium heat for 30 minutes.
Please
do not be surprised if the sauce tastes too sweet before the alcohol is
simmered out, it will change flavors afterwards.
Pour into pint jars to store. This sauce may be
stored several weeks in the refrigerator, or may be stored longer in the
freezer (no jars in the freezer please).
Makes 6 pints.
For sandwiches, trim all fat from your meat of choice and
brown (cheap cuts of meat work well). Add just enough water to cover the meat and bring to a boil. Simmer the meat until tender. Remove the meat from the liquid
and let cool.
Chop into small pieces, but do not mince. Mix with enough
barbeque sauce to make a wet mixture as some of the barbeque sauce will boil
off.
Simmer the meat and sauce mixture for about 30 minutes to infuse sauce into the meat.
Serve on hamburger
buns.
The barbeque can be frozen for
up to 2 months without loss of taste (ours has never lasted longer than 2
months without being eaten).
