Chef Tony BBQ Sauce

Posted in /

“21 Ingredients to Perfection” Barbecue Sauce

Place in a 12 qt. Stock Pot the following:
1 T. Thyme
1 T. California Lemon Peel
1 T. Valencia Orange Peel
2 med. Red Onions, diced
4 whole garlic cloves, diced
1 T. Seasame oil
1/2 C. Lemon Juice
1 C. Apple Cider Vinegar
1C. Orange Juice
1 LB. Dark Brown Sugar
3 C. Granulated Sugar
2 C. Karo tm Light Corn Syrup
3 T. ground Ginger
1/2 C. Worcestershire Sauce
1/4 C. Louisiana tm Hot Sauce
1 T. Mesquite Liquid Smoke
1/4 C. ground Cumin
3/4 C. Chili Powder
2 T. Salt
1 T. Cracked Black Pepper

Bring to a Boil, Simmer for 30 minutes stirring frequently.

Then Add:
6 LB. 6 oz (1 # 10 CN) All Purpose Crushed Tomatoes

Stir well, Reduce Heat to Low. Low simmer for 1 Hour stirring frequently (especially at the beginning of the 1 Hour).

This recipe yields approximately 1 1/2 gallons of excellent BBQ Sauce. We have used this recipe at Chef Tony Catering for over thirteen years and have had rave reviews!!!
This sauce can be placed in Ziploc tm Freezer Bags and Frozen for up to 3 months without compromise to its taste!