DOUG’S SECRET BARBECUE SAUCE

6 CUPS KETCHUP
¾ CUP CIDER VINEGAR
½ CUP WORCESTERSHIRE
¾ CUP DARK BROWN SUGAR
½ CUP MOLASSES
¼ CUP HONEY
½ CUP YELLOW MUSTARD
2 TABLESPOONS TOBASCO
2 TABLESPOONS LIQUID SMOKE
1 TABLESPOON BLACK PEPPER
1 TABLESPOON CHILI POWDER
2 TEASPOONS GARLIC POWDER
1 TEASPOON GROUND ALLSPICE
¼ TEASPOON GROUND CLOVES

DUMP EVERYTHING BUT THE KETCHUP INTO A STAINLESS STEEL POT OVER MEDIUM HEAT AND SIMMER FOR ABOUT 5 MINUTES UNTIL EVERYTHING IS MIXED WELL AND HOT—STIR IN KETCHUP AND BRING TO A BOIL STIRRING CONSTANTLY UNTIL IT GETS DARK, THICK, AND RICH LOOKING. LET COOL AND PUT IN BOTTLES AND REFRIGERATE—WILL LAST A FEW MONTHS IN THE FRIDGE-----------

Enchiladas Sauce

1 can of tomato soup
1 small can of tomato sauce
2 c. water
4 t. dried minced onions
2 bouillon cubes
1/2 t. salt
1/2 t. garlic power
1 t. chili powder
mix sauce ingredients, simmer for 5 minutes

Merilee's Peanut Dipping Sauce

2/3 Cup Peanut Butter
1 Garlic Clove
2 Tbsp Fresh Lime Juice
2 Tbsp Soy Sauce
2 Tbsp Sugar
1/8 tsp Cayenne pepper
1/3 Cup Water
1 Tbsp Rice Wine Vinegar
1/2 Tbsp Sesame Oil
Dash of ground Ginger, or 1/8tsp finely chopped Ginger root

Blend all ingredients in small food processor, Blender, or with immersion Blender. Serve with meat marinated in Teriyaki Marinade. Enjoy. Will last up to two weeks in refrigerator.


I created this recipe, when I couldn't find a peanut sauce I liked...it was always too much Ginger, too bitter...what not. Anyway, I really like this one, and I hope you all do to.