Bob Lyon's Cajun Barbecue Sauce Recipe
Ingredients
| Flat beer - 1/4 cup | ||
| Onion powder | 1 Teaspoon | |
| Garlic powder | 1 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Pepper white | 1/2 Teaspoon | |
| Cayenne | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Bacon | 1 pound, chopped | |
| Yellow onion | 1 | |
| Beef Stock | 2 Cup (16 tbs) | |
| Chili Sauce | 1 1/2 Cup (16 tbs) | |
| Orange juice | 1/4 Cup (16 tbs) | |
| Honey | 1 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Tabasco | 1 Tablespoon | |
| Pecans | 1/2 Cup (16 tbs), finely chopped | |
| Garlic | 4 Clove (5gm) | |
| Butter | 1/4 Cup (16 tbs) | |
Directions
MAKING
1) Combine together the spices and beet in a large stockpot.
2) Keep the mixture aside.
3) Fry the onion and bacon till the bacon is crisp and the onion has turned golden.
4) Drain off all the bacon fat.
5) To the stock-pot, add the bacon bits.
6) Add all the remaining ingredients, except for the butter.
7) Gently simmer the mixture, covered, over moderate heat for about 2 hours.
8) After 2 hours of cooking, add the butter.
9) Allow the mixture to cool.
10) In a blender or food processor, put the sauce in batches and process till it is smooth.
11) Place the sauce in the fridge overnight.
SERVING
12) Serve or use as preferred.
1) Combine together the spices and beet in a large stockpot.
2) Keep the mixture aside.
3) Fry the onion and bacon till the bacon is crisp and the onion has turned golden.
4) Drain off all the bacon fat.
5) To the stock-pot, add the bacon bits.
6) Add all the remaining ingredients, except for the butter.
7) Gently simmer the mixture, covered, over moderate heat for about 2 hours.
8) After 2 hours of cooking, add the butter.
9) Allow the mixture to cool.
10) In a blender or food processor, put the sauce in batches and process till it is smooth.
11) Place the sauce in the fridge overnight.
SERVING
12) Serve or use as preferred.
Chef
