 dgaulden@caverns.net (Gaulden, Danny)
                                                             
 My Secret BBQ Sauce
     
Gang,
   I'm not kidding you when I say that I have worked on and kept this sauce
recipe to myself for years, until a couple of months ago.  Think tonight I
will share it with you.  It has a nice body, is on the rich side, and
robust in flavor without being too overbearing.  It is certainly different
from most basic sauce recipes.  Hope you like it.  Damn, I ought to save
this for a sauce contest somewhere.    

2 sticks of oleo or butter
24 oz. of Heinz ketchup
1 bottle Heinz 57 steak sauce
1 onion chopped
1 bell pepper chopped
1 clove garlic, chopped
1 TBS French's mustard
1/3 cup Lea & Perrins Worcestershire sauce 
1 tsp. paprika 
3 TBS. brown sugar 
1/4 cup molassas
1 tsp. salt
1 tsp. black pepper
1/4 cup white vinegar
2 TBS. chili powder
1/2 to 1 tsp. allspice
1/4 tsp. red pepper
2 or 3 chipolte peppers in adobo minced

Procedure: 
Melt oleo in large saucepan. Add onion, bell pepper, garlic and wilt. Add
remaining ingredients and simmer about 1 1/2 to 2 hours, stirring often.
After done, blend sauce in blender or food processor, if you want to puree
the onions, bell peppers, etc., or strain sauce through a mesh strainer to
remove vegies, or serve as is.  The only problem with blending is that it
changes the texture and makes it a bit grainy, but the flavor remains the
same.  Add water to thin down, if desired. Remember, if you blend the sauce
while still hot, you MUST hold down the blender lid, or it will blow off
and sauce could burn you.  I know it's my sauce, but it's very, very good. 

Danny

www.dannysbbq.com

