Byron's Dutch Oven Cooking Page

Byron's Dutch Oven Recipes


Knock-Off Barbecue Sauce

1 1/2 cups catsup 2 tsp. liquid smoke
1 cup white vinegar 1 tsp. salt
1/2 cup balsamic vinegar 1/2 tsp. garlic powder
3/4 cup molasses 1/2 tsp. onion powder
3/4 cup honey 1/2 tsp. Tobasco Sauce

In a 10" Dutch oven combine all ingredients and whisk until smooth. Cook using 14-16 briquettes bottom until mixture comes to a boil. Reduce briquettes on bottom to 10 and let simmer uncovered for 30-40 minutes until sauce thickens slightly.

Yield: About 4 cups

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