Sauces, Rubs and Mops

[Tyarra]

For barbecuing, of course. Usable in other ways, but barbecue is its proper venue...

Strut your Stuff!
(A tomato-based sauce, excellent for beef)

1 tablespoon oil
1 medium onion, chopped
2 cloves garlic, minced
1 cup tomato puree
3/4 cup cider vinegar
3/4 cup water
6 tablespoons brown sugar
6 teaspoons chili powder
1/4 cup tomato paste
3 tablespoons Worchestershire sauce
3 to 4 teaspoons celery salt
1 tablespoon prepared yellow mustard
1 tablespoon fresh-ground black pepper
1 tablespoon corn syrup
1 tablespoon pure liquid hickory smoke (optional)


In a saucepan, warm the oil over medium heat. Add the onion and garlic and saute' until they are softened, about 5 minutes. Mix in the remaining ingredients, reduce the heat to low, and cook the mixture until it thickens, approximately 30 minutes. Stir frequently. If the consistency is thicker than you prefer, add a little water.

Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks.

Makes about 2 1/4 cups.


(I like to triple this recipe -- though it says it keeps for a couple of weeks, it really keeps longer than that. I make a batch at the beginning of 'the season', April or so ... and it lasts until the end, September-October. And, it's a great substitute in meatloaf recipes when catsup is called for. Or, for serving with leftover meatloaf.

When you triple the recipe, use a large can (28 ozs) of tomato puree, and a whole can of tomato paste, triple the rest of the ingredients.)