BBQ Sauce
photo by jenbuehler
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
20
ingredients
- 5 cups catsup
- 1 cup tarragon vinegar
- 1 1⁄2 cups sugar
- 5 teaspoons Worcestershire sauce
- 7 1⁄2 teaspoons chili powder
- 1 1⁄2 teaspoons red peppers
- 16 garlic cloves
- 7 medium onions
- 1⁄2 cup water
directions
- Combine in saucepan, bring to a boil.
- Simmer for 1 hour-Strain.
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Reviews
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I live in Cincinnati currently and I buy the bottled montgomery inn sauce regularly for shredded bbq chicken sandwiches. I was making the chicken last night and didn't realize until last minute I was out of my favorite sauce! Luckily I found this recipe for the copycat which saved the day. My husband said it was the best BBQ chicken I'd ever made and I will keep this recipe, it was great and I believe the original poster when he says this is the actual recipe. I didn't have the terragon vinegar, so instead I used 1 c. apple cider vinegar with 1 tsp dry terragon.
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We moved about a year ago and depleted our stock of Montgomery Inn BBQ sauce. My Mom brings me bottles every now and then, and I had about 1/4 cup left when I found this recipe. I compared the taste to the sauce that remained in my bottle, and this recipe is so close to the real thing that I couldn't tell the difference. The sauce is easy to make and well worth the effort. Once you try this sauce, you'll never want any other.
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Tweaks
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In a side by side taste test of Montgomery Inn's Barbecue Sauce and this recipe-it's close but I wouldn't call it a "dead ringer." Here are some changes that were made using this recipe and adding some missing ingredients listed on the back of the barbecue sauce bottle. After 2 batches and a lot of tasting, it's impossible to tell the difference between the original Montgomery Inn's Barbecue Sauce and homemade:<br/><br/>Instead of regular Chili Powder, use Smoked Chili Powder<br/><br/>Add about 2 1/2 teaspoons of Tamarind (ethnic section in grocery store) to this recipe. In addition to the unique flavor that was missing, it gives it the exact color<br/><br/>Instead of Tarragon Vinegar, use white Vinegar and fresh chopped Tarragon<br/><br/>Mix 4 level tablespoons of Corn Starch with 1/2 cold water until smooth. After cooking time, strain the barbecue sauce twice so it is completely chunk free. Put it back on the heat and bring it to a boil then whisk in the Corn Starch water mixture, just to thicken it a little and give it the same consistency.<br/><br/>Since this is such a large batch, I canned the remainder. Making more for Holiday Gifts, it's a great sauce and after these additions from the ingredients listed on the bottle and slight changes, there is no difference!
RECIPE SUBMITTED BY
MelinOhio
Middletown, Ohio