The barbecue sauce to end all barbecue sauces

You all know already how much I love to eat. Well, the DreadBrewer and I also love to cook. Which is nice because it’s something we can do together besides drinking beer. ((Although everyone knows that cooking is easier with a beer in your hand. It’s common knowledge.))

However, one of the main problems with cooking with the DreadBrewer is his choice of recipes. He always picks recipes with at least 20 ingredients and extremely complicated directions. And they’re never ingredients we actually have on hand. Oh no – they’re ingredients we have to go to some bizarre out of the way market to get. Or ingredients that, once purchased, we will never use again, so they just sit in our tiny cabinet that serves as  our pantry, taking up space until they expire and I can finally throw them away.

For example, the DreadBrewer once purchased us a copy of Mastering the Art of Chinese Cooking. Which is ridonculously expensive and has recipes that call for things like sea cucumbers and tiger lily buds. And the man doesn’t even like Chinese food! His reasoning was that maybe he’d like “authentic” Chinese food. And that it would be something fun for us to do together. Needless to say, we’ve yet to make anything out of the cookbook.

But I digress.

So when DB came home with a recipe for barbecue sauce a few weeks ago, I took one look at the ingredient list and said no. If you count the salt and pepper, there are 21 ingredients.

But we were going to do WingFest when Meme came to visit and were looking for a new sauce to slather on our grilled chicken-y goodness. And DB brought up the barbecue sauce again. And I relented and said we could go ahead and make the sauce to end all sauces.


Seriously? Seriously?!?
This isn’t even all of the ingredients

After making the sauce, I do have to say two things. 1) The hardest part of the whole recipe is assembling the myriad ingredients. And 2) It is totally worth all of the measuring and chopping. This sauce is absolutely fantastic. ((The sauce is so good that I’m thinking I may make a double batch of this in December and give it away as Christmas gifts. It is that good.)) And you end up with quite a bit of sauce for your effort, so you’ll be enjoying the fruits of your labors for awhile.

So here it is, the “Mutha” of all barbecue sauces, from Dinosaur BBQ in Rochester, NY.

1/4 cup vegetable oil
1 cup minced onion
1/2 cup minced green pepper
1 jalapeno pepper, seeded and minced
1 pinch kosher salt
1 pinch black pepper
2 tablespoons minced garlic
1 (28 ounce) can tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
3/4 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1/4 cup molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
3/4 cup dark brown sugar, packed
1 tablespoon chili powder
2 teaspoons fresh coarse ground black pepper
1/2 teaspoon ground allspice
1 tablespoon liquid smoke (optional)

1) Pour the oil into a large saucepan over medium-high heat.
2) After oil has heated, add the onions, green peppers, and jalapenos and stir.
3) Add a pinch of sa1t and pepper and cook until vegetables are soft and onions are golden.
4) Add the garlic and cook for 1 minute more. Add remaining ingredients except the Liquid Smoke.
5) Bring to a boil, then lower the heat so the sauce simmers.
6) Simmer for 10 minutes.
7) Turn off heat, add the Liquid Smoke and let the sauce cool.
8) Pour it into a container, cover, and store in the fridge until ready to use.

We ended up with 2 quart jars of sauce, plus an additional 2 cup tupperware. Lots to go around. Also, we didn’t use the liquid smoke because I forgot to buy it. And if you want a clicky link to a more printer friendly recipe, here it is.

The success with the barbecue sauce has buoyed the DreadBrewer’s spirits and given him hope that I may break down and finally say yes to the Beer Can Chicken from Portland Monthly. I mean, it only has 3 parts with 28 ingredients, 3 steps, and 48 hours of prep/marinating/cooking time. Not like it’s complicated or anything.

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