Post by Loupy on Jun 23, 2011 18:32:21 GMT -7
Bruce's Hot Barbecue Sauce
By: Bruce Fisher
"The heat is on when you brush on Bruce Fisher's tongue-tingling sauce! You'll also detect a hint of fruity sweetness, thanks to the apricots he adds. 'It's known among my family and friends as 'Bruce's Hot Juice',' says this East Bloomfield, New Yorker. 'I've been making this barbecue sauce for 20 years and get requests for the recipe every summer. I'm always happy to share it.'"
Prep Time: 20 Min
Cook Time: 1 Hr
Ready In: 1 Hr 20 Mi
Serves: 128
Ingredients
2 (15 ounce) cans apricot halves, drained
4 cups packed brown sugar
4 cups cider vinegar
1 (29 ounce) can tomato sauce
2 cups ketchup
1 cup maple syrup
1 cup prepared mustard
1/2 cup orange juice
1/2 cup honey
3 tablespoons salt
1/2 cup molasses
3 tablespoons chicken bouillon granules
2 tablespoons crushed red pepper flakes
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon pepper
2 tablespoons liquid smoke (optional)
Directions
In a blender or food processor, puree the apricots until smooth.
Pour into a large soup kettle or Dutch oven; add the next 17 ingredients.
Bring to a boil.
Reduce heat; simmer, uncovered, for 1 hour or until flavors are blended, stirring occasionally.
Stir in liquid smoke if desired.
Cool.
Store in the refrigerator.
ALL RIGHTS RESERVED Copyright 2011 Allrecipes.com
By: Bruce Fisher
"The heat is on when you brush on Bruce Fisher's tongue-tingling sauce! You'll also detect a hint of fruity sweetness, thanks to the apricots he adds. 'It's known among my family and friends as 'Bruce's Hot Juice',' says this East Bloomfield, New Yorker. 'I've been making this barbecue sauce for 20 years and get requests for the recipe every summer. I'm always happy to share it.'"
Prep Time: 20 Min
Cook Time: 1 Hr
Ready In: 1 Hr 20 Mi
Serves: 128
Ingredients
2 (15 ounce) cans apricot halves, drained
4 cups packed brown sugar
4 cups cider vinegar
1 (29 ounce) can tomato sauce
2 cups ketchup
1 cup maple syrup
1 cup prepared mustard
1/2 cup orange juice
1/2 cup honey
3 tablespoons salt
1/2 cup molasses
3 tablespoons chicken bouillon granules
2 tablespoons crushed red pepper flakes
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon pepper
2 tablespoons liquid smoke (optional)
Directions
In a blender or food processor, puree the apricots until smooth.
Pour into a large soup kettle or Dutch oven; add the next 17 ingredients.
Bring to a boil.
Reduce heat; simmer, uncovered, for 1 hour or until flavors are blended, stirring occasionally.
Stir in liquid smoke if desired.
Cool.
Store in the refrigerator.
ALL RIGHTS RESERVED Copyright 2011 Allrecipes.com
