Smoky Quick BBQ Sauce (an LSCDL recipe)

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Smoky Quick BBQ Sauce (an LSCDL recipe)

1 medium yellow onion, smoked, then

chopped[1]

8-12 cloves garlic, minced

2 cups very thick tomato sauce

¼ cup white vinegar

¼ cup apple cider vinegar

½ - 1 cup honey

3 tablespoons Krivelshire sauce or ¾ teaspoon K-shire spices

¼ teaspoon cloves

¼ teaspoon allspice

¼ cup Creole mustard

1-3 teaspoons salt (optional)

½-1 teaspoon black pepper

½-1 teaspoon white pepper

4 anchovy filets

Smoke the onion in with whatever you are smoking, then roast. Cool enough

to chop. Note: If you do not have smoking equipment, roast an onion for

use, add ¼ teaspoon chipotle to the spice mixture, and reduce the black

and white peppers to one-half teaspoon each.

In a blender, combine all ingredients except the tomato sauce and

liquefy. Pour into the tomato sauce in a deep sauce pan, and heat,

stirring gently, until it bubbles. Serve over Texas Smoked Brisket or

other meats.

[1] If you have access to smoking equipment and a

dehydrator, your best bet is to smoke a number of onions at once, then

chop and dehydrate them for “instant smoky flavor” to anything you add

the onions to. If you do not have access to smoking equipment, you can

add ½-1 teaspoon smoked paprika or chipotle to give a smokier

flavor

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

Recipe

from Louisiana SCD

Lagniappe (forthcoming)

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

Recipe

from Louisiana SCD

Lagniappe (forthcoming)