Preparation:
In a large skillet, sauté onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender.
Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup.
Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours.
This sauce can be stored in the refrigerator for several weeks.
Makes 3 quarts to 1 gallon.
Justin says, "This is not to drink, no. It's to use as a bubba-que sauce, but it also, too, is mighty fine for soppin."
From Justin Wilson's "Outdoor Cooking With Inside Hel |
