Everything and Jack Daniels too BBQ sauce....

Try this one. I took my last gallon freezer bag of cut up tomatoes from last summer out of the freezer and started simmering them with some salt in about 2 cups of water at 3 a.m. this morning. About noon after they had reduced a bit. I put them skins and all in the blender and blended till smooth. Then I put them back in the pan and brought them to a simmer again. Meanwhile, back at the ranch, I put 2 onions through the food mill and added them to the tomatoes along with 1/2 a small jar of medium picante sauce and a teaspoon of red pepper flakes, and about 1/4 cup of Creole spice per this recipe (http://www.gumbopages.com/food/creole.html). I make that Creole spice up every so often in multiple batches and keep a container of it in the cupboard. I also added 1 cup of brown sugar, 1/4 cup salad mustard, 2 TBS of Worchestershire sauce, coarse ground black pepper, 1 tsp. Angostura bitters, 2 chopped garlic cloves, 1/2 cup of cider vinegar and returned it to a simmer for the next several hours leaving the lid ajar so it could continue to reduce. Oh, and I added about 3/4 cup of Jack Daniels to the mixture too. It turns a glossy jewel tone of red and has a slight bit of texture to it. I just grilled me some chicken and basted with this stuff. It's tangy and has body to it. Think next time I'll spice it up a little more. That's as creative as it gets today. Tomorrow I'm going to sauce up some ribs with it. BTW, it makes quite a bit of sauce. I could sauce up about 3 racks of ribs and that many chickens too with it.

First:

http://www.sweatnspice.com/

and I cant find the other one at the moment, I must have deleted it, but this one specifically is very good:

http://www.sweatnspice.com/272-21.htm


And here is Jack Daniels own BBQ sauce:

http://www.sweatnspice.com/506-21.htm

:toast: :bounce: :hi:

n/t