Badazz Barbecue Sauce

Mille® 's Note:

Give the other barbecue sauce(s) in your fridge to your neighbours - you won't need or want them any more.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Serves: 20

Yield: 5.0 cups, a ...

• 1 very large onion , finely chopped
• 3 cloves garlic , finely chopped
• ½ cup butter
• 3 tablespoons apple cider vinegar
• 1 cup bottled water
• 1 1⁄3; cups bottled chili sauce
• 2 tablespoons brown sugar
• 1 teaspoon cayenne pepper
• 3 tablespoons reduced-sodium Worcestershire sauce
• ½ tablespoon mustard
• ½ lemon , juice of
• 1 can beer (chef's choice)
• black pepper , to taste

Directions:

1. In a saucepan, sauté the onion and garlic in the butter.
2. When the onions are transparent, add everything else.
3. Bring to a boil and then simmer for about 15 minutes OR until you can't stand the amazing aroma!
4. Store refrigerated.

Reviews

[KeyWee]

Wooo-Weee!! This is some tasty sauce. I followed the recipe to the letter and it's great as is - but should come with a warning before you take that first taste: the blend of flavors hits every single taste bud in your mouth! It's a real flavor explosion - and I haven't even tried grilling with it yet! Some of you may want to thicken this sauce (or reduce it a bit) - that's a matter of opinion. From me: 5 stars!!

[Mille®]

CHEF'S NOTE: I just made another batch of this sauce and, after reading Kelly's comments, I simmered it a little longer until it was reduced to about 4 cups. Then I pureed about 2 cups' worth in a food processor, so the flavor is just a tad stronger and the texture is a little smoother. Thanks for the suggestion, Kelly.

[Buggerlugs Cuddlemorphus Girvan]

I have been invited to a big cookout next weekend, and I'm going to take about a half gallon of this sauce with me - I can't imagine any meat that this would NOT be good on. I used malt vinegar, Newcastle Brown Ale, and lots of fresh black pepper. I will share this recipe with a bunch of cookout freaks in my office.