Cook up a juicy barbecue. Photo © Roman Krochuk – FOTOLIA.
Recipe: Harry’s Texas Barbecue Sauce
And Harry’s Very Hot Sauce
NIBBLE reader Harry Falber previously owned a restaurant called Harry’s Texas Barbecue and Arizona Grill, bringing the joys of barbecue to Connecticut. He shares with us his recipe for barbecue sauce and hot sauce.
Harry’s Texas Barbecue Sauce
- 1 gallon ketchup
- 2 cups Worcestershire saucer
- 3/4 cup molasses
- 3/4 cup brown sugar
- 1/2 cup bourbon
- 2 tablespoons Harry’s Dry Rub
Seasoning (at right)
- 2 tablespoons minced garlic
Harry’s Dry Rub Seasoning
Mix equal parts of:
- Black pepper
- Light brown sugar
Or buy Creole Seasoning in spice section of supermarket.
Mix all ingredients in large pot and let simmer for 3 hours. The sauce should be rich and thick. All alcohol will evaporate.
Harry's Very Hot Sauce
- 1/4 cup finely diced jalapeño peppers
- 1/4 medium onion chopped fine
- 1 tablespoon crushed red pepper
- 1 tablespoon cayenne
- 1 tablespoon black or white pepper
- 1/8 cup minced garlic
- 3/4 cup barbecue sauce (above)
- 3/4 cup white vinegar
Also see Harry Falber’s recipe for
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