Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes

Byron's Smokey Barbecue Sauce

2 Tbs. olive oil 1 tsp. celery salt
5 cloves garlic; finely minced 1 tsp. onion salt
3 cups Homestyle® Chili Sauce 1 tsp. ground black pepper
1/2 cup light brown sugar 1/2 tsp. Tobasco Sauce
1/2 cup Worcestershire sauce 2 Tbs. Wright's Liquid Smoke
1/3 cup red wine vinegar    

Heat a 10" Dutch oven using 14-16 briquettes bottom until hot. Add olive oil and garlic and sautee for about 1 minute. Do not let the garlic burn. Add remaining ingredients and bring to a boil. Reduce briquettes on bottom to 10 and let simmer for 30 minutes. Sauce is great for beef, pork and chicken.

Yield: About 4 cups

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