Linda’s BBQ Sauce

  • 3/4 cup shite sugar
  • 3/4 cup dark brown sugar
  • 2 & 2/3 cups double strength beef broth
  • 2 cups hot water
  • 3/4 cup spicy mustard
  • 1/2 cup white wine vinegar
  • 1/3 cup liquid smoke
  • 2/3 cup Worcestershire sauce
  • 1 & 1/2 cup tomato paste
  • 8 large cloves of garlic, minced
  • 1 Tbsp chili powder
  • 5 serrano chili peppers, minced
  • 1 large brown onion, chopped
  • salt & Cayenne pepper to taste

Place all ingredients except salt and cayenne pepper in a stainless steel sauce pan and heat.  Stir to dissolve the ingredients and avoid scorching.

Simmer for 1/2 hour and taste for desired heat and salt.  Add salt and cayenne pepper as needed.  This sauce is best when made a day or two ahead of time and refrigerated.

Use as basting sauce or barbecue sauce for chicken, beef and pork.   Makes about 1 & 1/2 quarts.

This recipe was contributed by Chef Linda Kittler of Kenwood Vineyards (I’m surprised there’s not a little red wine in the recipe – I think it would go very nicely!)

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