I've posted this one before, but it's worth reprinting. I usually make a double batch, as it freezes well. Really good stuff:
Mustard Bourbon BBQ Sauce:
For sauce 1 tablespoon vegetable oil 2 bunches green onions, chopped 2 cups chopped white onions 8 large garlic cloves, chopped 2 cups (packed) golden brown sugar 1 cup ketchup 1 cup tomato paste (about 9 ounces) 1 cup whole grain Dijon mustard 1 cup water 1/2 cup Worcestershire sauce 1/2 cup apple cider vinegar 1/2 cup apple juice 1 large dried ancho chili, stemmed, seeded, cut into small pieces 1 tablespoon ground cumin 1 1/2 cups bourbon
Make sauce Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)
Bill's Secret Barbecue Sauce Bill says "Use it on lamb and you'll never know it's lamb!"
Ingredients: 1 qt. ketchup 1 can red pepper 1 can hot mustard 1 qt. vinegar 1 lb. peeled red peppers, freshly chopped 1 small jar of oregano 4-5 cloves of garlic 1. Mix ingredients in a large, chilled bowl using an electric mixer. 2. Add 5 chopped Bermuda onions. (Now here comes the secret part...) 3. Add one quart vanilla ice cream and mix again.
I make a non-sweet sauce with a mixture of evoo, cayenne pepper sauce, and a melange of spices, usually including rosemary, dill, sage, and tarragon. Sometimes I add coriander, 5 spice, cilantro, or chipotle.
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