Liquid Gold BBQ Sauce

Ingredients:
1 15 oz can of tomato sauce
1/4 cup light brown sugar
3 tablespoons molasses
2 tablespoons red wine vinegar
1 tablespoon paprika
1 tablespoon dry mustard
2 tablespoons cayenne pepper
1 tablespoon red chile pepper flakes
1 tablespoon garlic powder or 2 cloves finely chopped garlic
3 drops liquid smoke
1 teaspoon kosher salt
1 teaspoon white pepper

Directions:
Using a medium sized saucepan, add all ingredients except salt and pepper.  Stir until blended.  Cook over medium high heat until it starts to bubble, then add the salt and pepper.  Lower the heat and simmer for up to one hour.  Strain into a clean glass jar and cool to room temperature.  Use immediately or refrigerate for up to one month.

Mary Shivers
Ada, OK

KC Creole BBQ Sauce

Ingredients:
1/2 cup canola oil
2 large onions, chopped
1 medium green bell pepper, seeded and chopped
1 teaspoon minced garlic
1/2 cup thinly sliced celery
2 cups Ketschup
2 tablespoons brown sugar
1 teaspoon prepared mustard
2 teaspoons Worcestershire Sauce

Directions:
Heat oil in a large skillet over medium heat.  Add next four ingredients.  Saute for 6-8 minutes until onion begins to brown.  Drain well.  Return to skillet.  Stir in remaining ingredients.  Cook over low heat for 30-45 minutes, stirring often.  Serve on steakburgers.

Is there any aroma that makes stomaches growl more
than that of roasting meat mixed with the scent of a piquant
sauce?  Nothing compares to a whiff of that perfume
against the backdrop of a cool October evening.

Today and tomorrow will be dedicated to barbecue sauces
sent to us by our customers.  Many contain a sweet component,
such as brown or white sugar; tomato is another popular ingredient
used in these barbecue sauce recipes.  Because sugars and tomatoes
both scorch easily it’s best to apply those types of sauces near the
end of the cooking time, and to also move the meat away from
direct heat.  Enjoy!