Total Time
50mins
Prep 20 mins
Cook 30 mins

I saw pitmaster Joseph Realmuto from Townline Barbeque in Sagaponack, NY, make this on the Barefoot Contessa show Get Grilling, and it looked mighty good. I'm putting here for safekeeping. I have halved the original recipe(the original recipe makes 4 quarts). Great on everytning! Enjoy! I use this on corn and toful and veggies. One reviewer says he freezes the sauce in plastic container, and it doesn't freeze solid, so he can spoon out the amount he wants. Cool. I have also included amounts for quartering the recipe to make 1 quart.

Ingredients Nutrition

Directions

  1. Melt the butter in a large heavy-bottomed pot over medium heat.
  2. Add the onion and cook for 5 minutes.
  3. Add the garlic and cook for 5 more minutes.
  4. Stir in the lemon zest, lemon juice, ketchup, tomato juice, brown sugar, molasses, Worcestershire sauce, chili powder, vinegar, chipotle puree, salt and 1-1 1/2 cups water and bring to a boil(start with one cup, it will be thicker, then add more water if you want it thinner) .
  5. Lower the heat and simmer for 30 minutes, stirring frequently, or to consistency you like(by simmering a little longer).
  6. Makes 2 quarts.
  7. Note:.
  8. To cut this recipe in half use the following amounts:.
  9. 2 Tbsp butter
  10. 3 Tbsp minced onion
  11. 1-2 Tbsp minced garlic
  12. 1/2 lemon, zested
  13. 1 1/4 Tbsp freshly squeezed lemon juice
  14. 1 cup ketchup
  15. 1/4 cup tomato juice
  16. 3 Tbsp light brown sugar
  17. 1 1/2 Tbsp molasses
  18. 1/8 cup Worcestershire sauce(2 Tbls.)
  19. 1/8 cup chili powder(2 Tbls.)
  20. 1 Tbsp white wine vinegar
  21. 1 tsp chipotle puree(just puree a chipotle chili from the can)
  22. Pinch kosher salt.
  23. And use 3/4 cup water.