BBQ Sauce With Homemade Liquid Smoke

1890 Recipe for BBQ Sauce. In 1890, Master Chef's made their own Liquid Smoke. This sauce is usually served with the famous BBQ Veal/Lamb Spare Rib recipe which is found in my cookbook. This sauce and the recipe are presently being used by hotels in Las Vegas and the sauce is being used by a major franchise with restaurants in Las Vegas, Los Angeles, Dallas, Houston, etc. The sauce won a "Best of Las Vegas Award". The method for producing homemade Liquid Smoke from either Hickory, Apple or Mesquite wood is in the cookbook. Note: This recipe is from my cookbook which is located at my site www.gelb.com/gayninetiescookbook/

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  tablespoon  oil
• 1⁄2 teaspoon pepper
• 3⁄4 cup  chopped onion
• 2  tablespoons liquid smoke
• 3⁄4 cup tomato ketchup
• 3⁄4 cup water
• 2  tablespoons lemon juice
• 2  tablespoons sugar
• 2  tablespoons Worcestershire sauce
• 2  tablespoons mustard
• 1⁄2 teaspoon salt

Directions

1. Sauté onion in oil until soft. Add remaining ingredients. Bring mixture to a boil and then simmer for 40 minutes. Until sauce reaches thickness of molasses.