Copper River Barbeque Sauce

Submitted by Busters friend

"Found this on www.fiery-foods.com & though it was developed for the fantastic copper River salmon I plan to give it a try on our local bluefish, puppy drum, King & Spanish mackerels that we catch & cook on the grill. Prime fall fishing starting up so will be trying this out on the next catch du jour. Will be making a batch tomorrow & letting it set in the fridge a few days (going fishing Friday). I plan to substitute peanut oil as I detest the aftertaste of canola oil. Baste the fish generously while cooking over indirect heat."

 

• Ready In: 2hrs 10mins
• Ingredients: 10
• Yields: 3 cups

ingredients

• 1 1⁄2 cups onions, finely chopped
• 1 3⁄4 cups celery, finely chopped
• 1⁄2 cup canola oil
• 3⁄4 cup brown sugar
• 2 1⁄2 cups ketchup
• 1⁄4 cup vinegar
• 2 1⁄2 tablespoons prepared yellow mustard
• 1 1⁄2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• Tabasco sauce, to taste (other hot sauce fine too) (optional)

directions

1. In a medium (2- to 3-quart) skillet, sauté the onions and celery in the oil until they are translucent. Stir in the remaining ingredients and bring the sauce to a boil.
2. Lower the heat and simmer gently, uncovered, for up to two hours.

Reviews

[Red Hook]

Fantastic, Awesome, Perfect! I was skeptical at first (no ratings) but tried it anyway. I made a 1/2 recipe. I brought it to a boil and then immediately poured it into the crockpot with 8 frozen chicken breasts on high for 3 hours, then shredded the chicken and left on low for 2 hours. I served these on 40 minute hamburger buns (recipe here on Zaar) and it was SPECTACULAR! Wonderful recipe, thank you so much!

 

[travelinsally]

I use this recipe all the time. It is sooooo good. So much better than bottle sauce.