Rummy Barbecue Sauce
4 large onions coarsely chopped
1 large red pepper coarsely chopped
3 tablespoons vegetable oil for sautéing
4 28 oz cans tomatoes with juice
2 cups white vinegar
1 1/2 cups dark rum
8 tablespoons packed dark brown sugar
2 tablespoons salt
2 tablespoons freshly cracked black pepper
2 tablespoons paprika
2 tablespoons chili powder
4 tablespoons molasses
2 tablespoons Liquid Barbecue Smoke®
8 tablespoons tomato paste
In a large, heavy-bottomed saucepan, saute the onions and peppers in oil until the onions are golden brown, about 7 to 10 minutes. Add all the remaining ingredients, bring to a boil, then reduce the heat and simmer uncovered at the lowest possible heat for 4 hours. Remove from heat and cool. When cool enough to handle puree the sauce in a blender in batches and pour into a sealable container. Will keep 2 weeks covered in the refrigerator.
Daxx BBQ Sauce
3 tablespoons real butter
1/2 cup minced onion
1 cup white vinegar
1 cup tomato sauce
1/4 cup whiskey
1/4 cup ketchup
2 teaspoons brown sugar
2 tablespoons dark molasses
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
Dash Tabasco sauce
Melt butter in a heavy pot. Add the onions and saute until the onions are golden brown. Add all other ingredients and heat to boiling. Reduce heat and simmer gently for 1/2 hours. Use the sauce warm. It keeps, refrigerated, for 2 weeks.
Muggie's Spicy BBQ Sauce
1 cup of ketchup
1/3 cup dark molasses
1/3 cup dark brown sugar
1/3 cup white vinegar
1 teaspoon black pepper
1/2 teaspoon Allspice
1/2 teaspoon chilli powder
1/2 teaspoon Paprika
1/4 teaspoon Mace
1/2 teaspoon Tabasco Sauce
1 Cup Ketchup
1/3 Cup Dark molasses
Throw all ingredients together in a saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Can be used hot or cold.
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