Sportsman's Marinade / Bbq / Dipping Sauce
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
4 cups
ingredients
- 473.18 ml tomato sauce (home made is by far the best, #76752)
- 59.14 ml Worcestershire sauce
- 2 limes, juice of (if Key Limes use 8)
- 340.19 g bottle hot ketchup (regular is OK)
- 118.29 ml ghee (Clarified butter #71031)
- 9.85 ml hot sauce (Cholula or Tapatio , I use 2 teaspoons)
- 9.85 ml chili powder
- 354.88 ml onions, finely chopped
- 4 clove garlic, finely minced
- 340.19 g bottle brown ale or 340.19 g bottle red ale
- 14.79 ml Kitchen Bouquet, sauce
- 14.79 ml coleman dry mustard
- 4.92 ml fresh ground black pepper
directions
- Combine all the ingredients in a sauce pan.
- Bring to a boil, reduce heat, simmer 20 minutes.
- Pour into a blender or use a wand to puree.
- Return the pan to heat, simmer 10 minutes more.
- Use as a marinade and/or a mop and/or a dipping sauce.
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RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.