Barbecue sauce

Posted on Jun 9th, 2018

by Matthew

Categories:

Recipes

Barbecue Sauce recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

This group of recipes creates an incredible menu of Southern Barbecue as it was prepared several generations ago. It was passed down to me from my Aunt Dora Simmons (were all from Memphis, TN), who had received it from her family. This is the same Barbecue as it was prepared by Leonards Barbecue on Old Highway 51 South in Memphis. As a former schoolmate and neighbor of Elvis Presley, we enjoyed this type of food often.… Peggy Mosley

Ingredients: 7 cups chopped onions; 1 gallon catsup; 1/2 gallon water; 2 cups chili powder; 4 Tablespoons dry mustard (1/4 cup); 20 ounces Worcestershire sauce (2-1/2 cups); 2 teaspoons chopped fresh garlic; 1 gallon red wine vinegar; 4 pounds dark brown sugar; 2.7 cups paprika; 12 bay leaves; 2 cups red crushed pepper

Combine all ingredients in large container. Bring to a boil and turn off immediately. Do not cook after boiling point! The sauce will be very thin. Cool and put into containers with tight-fitting lids. Store for 30 days to age. When ready for use, leave open only what will be used. Once sauce is opened to the air, it will thicken immediately. Use on the associated Pork Loin recipe, or also great on chicken, beef, shrimp, etc.

Please see the following recipes associated with this menu:

Share this content!