You are here: Seasoned Cooking » All Issues » May 1998 Issue » This Article » Page 5
May 1998 Issue
Cooking in the Great Outdoors
by Philip R. Gantt
Table of Contents | Single-page view

Related Sites

Thai Foods!

This site promotes famous hot & spicy foods of Thailand : Tom Yum Koong , Pad Thai ,Som Tam etc. All with recipes.

Trusts-marketing Directory

Categorized directory for UK online shopping websites with integrated product comparison search engine

My foody blog

All cooking secrets available to you at hand. Purchasing food, good quality recipes, table setting, food timeline etc.

Innkeeper Recipes and Cookbooks

Brought to you by Bed & Breakfast Inns ONLINE, this neat site provides some same fare of the B & B Inns of America. If you like what you see, you c...

Recipes on the Net

A comprehensive categorized directory of food recipe sites on the web.
Phil's Barbecue Sauce

  • Two 64 ounce bottles catsup
  • 1 large can tomato sauce
  • 4 Tbls. olive oil
  • 1 lb. brown sugar
  • 2 cups honey
  • 12 oz. tomato paste
  • 1 medium onion (finely diced) or 2 Tbls. onion powder
  • 8 cloves garlic or 1 Tbls. garlic powder
  • 1 bay leaf
  • 2 Tbls. Worcestershire sauce
  • 1 Tbls. salt
  • 1 tsp. pepper
  • 1 tsp. dried oregano leaves
  • ½ tsp. dried rosemary leaves
  • 2 Tbls. Kitchen Bouquet
  • 2 Tbls. mustard
  • 1 cinnamon stick
  • ½ cup white vinegar
  • 2 Tbls. lemon juice
  • 2 Tbls. liquid smoke
Begin by simmering the onions and garlic in a large pot with the olive oil until the onion is translucent. Add the catsup, tomato sauce, brown sugar, and honey. Warm this mixture under low heat, stirring frequently, until all of the sugar is dissolved. Add the bay leaf and spices, the Worcestershire sauce, cinnamon stick, and Kitchen Bouquet. After this mixture begins to simmer, dissolve the mustard in the vinegar and add to the pot. Squeeze in the juice of one lemon, and add the tomato paste to thicken. Simmer the mixture, stirring frequently, until it is thickened (about 10 minutes). Finally, add the liquid smoke and remove from the heat.

Alternate ingredients:

As a variation to the basic recipe, I frequently add or substitute other ingredients to change the flavor, depending on what I have on hand. Use your own imagination in adding these options, but remember that it is better to be moderate in the quantity until you have a feel for what is flavorful to you.

  • Chile powder (½ tsp. Suggested)
  • Tabasco sauce (¼ tsp. Suggested for zest)
  • Maple syrup (expensive, but a good substitute for sweeteners)
  • Molasses (a cheap substitute for the sugar)
  • Dark corn syrup (a good substitute for the honey)
  • Steak sauce (substitute for the kitchen bouquet)
  • Soy sauce (substitute for the Worcestershire sauce)
  • Lemon pepper (adds a bit of flavor because of the MSG)
  • Red or white wine (to replace some of the vinegar)
  • Orange or pineapple juice (add to change the flavor)
  • Cider or wine vinegar (substitute for the regular vinegar)
  • Lime juice (substitute for the lemon juice)
  • Suggested herbs to add: summer savory, basil, and marjoram
  • Yields: 10 Quarts
  • Preparation Time: 45 minutes
Previous Page Next Page

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.