Recipe submitted by: David Liske
Yield: About 1/3 gallon
Ingredients
6 oz. chopped onion
16 oz. Heinz ketchup
5-1/3 oz. Worcestershire sauce
14 oz. water
1/3 oz. white vinegar
5 oz. Joe Perry’s Rock Your World® Boneyard Brew™ Hot Sauce or Mango Peach Tango™ Sauce
1 oz. beef stock
1/2 oz. unsalted butter for sautéeing onions
Chop the onion. Over medium heat, melt the butter in a large pot and then sautée the onion in the butter until translucent.
Lower the heat slightly and add the rest of the ingredients. Simmer for about 30 minutes, stirring occasionally to prevent scorching, lowering the heat as the sauce thickens.
Use as you would any other barbecue sauce.
Recipe Notes:
* When made with the Boneyard Brew™ Hot Sauce, this barbecue sauce creates hot fumes that will make you tear up when first making it. Please simmer this sauce and clean up the pot in a well-ventilated area! It’s much safer later when you’re cooking with the finished barbecue sauce.
* It’s beef stock, not broth. There’s a difference in how they’re made, so make sure you have beef stock.
* Get good brands of the other ingredients, such as Heinz Ketchup, Lea & Perrins Worcestershire sauce, Swanson beef stock, etc. If you get cheap stuff with little flavor, the flavor and texture of the resulting barbecue sauce will certainly suffer.
* We like a Spanish or a red onion with the Boneyard Brew™ Hot Sauce, and a Vidalia sweet onion with the Mango Peach Tango™ Sauce.
* Chop the onion as large or as small as you’d like. The sauce is good regardless, it’s up to you if you’d like it slightly chunky.
* Our favorite way to use this is to slow-cook about 8 lbs of pork shoulder in a crock pot on low heat for about 7 hours before hand-pulling. The entire amount of a two-bottle batch of Let The Bar-B-Q Sauce Do The Howling can then be stirred into the pulled pork and served on good buns.
