Preparation:
If you are barbecuing with a dry seasoning and/or with the mop sauce you may still wish to serve a sauce at the table. The way I get that good smoky flavor in the table sauce is to cook it on the edge of the grill for an hour or so while the barbecue is going. I have a personal aversion to bottled smoke, but do like the table sauce smoky. Cooking the sauce outside will produce the desired effect. You may notice a few ashes floating up into the sauce, So what? Stir them in. If you wish to make this sauce inside, add a little artificial smoke if you like, but don't compare it to that cooked outside,
This sauce will keep well in the refrigerator. You can use it for oven barbecuing if you keep the temperature low, say about 275', and cover the meat, but never use this sauce for outside barbecuing. It will char meat because it contains both sugar and tomatoes.
In a 2-cup measure, combine vinegar and water, Stir in salt, pepper, paprika, brown sugar, molasses, and dry mustard. Set aside to steep. Combine catsup, chili sauce, Worcestershire sauce, garlic, onion, and butter in medium-sized saucepan. Raise to a boil over medium-low heat. Stir in vinegar water. Transfer to outside cooker and simmer uncovered for 1 hour or so, stirring from time to time. (If cooked indoors, simmer about 30 minutes.) Store covered in refrigerator. Serve hot with barbecu |
