Friends
Lecithin Capsules
Goat Breaders
Cookingbarbeque
Fshingforsmallbass
Snoopy Dog
Twittergorize
STERLINGSILVER
9KB
Health Tips
BARGAINRECIPES
STERLINGSILVER
Chinaufo
COUPONSSAVER
BOOKLOVERSPACE
Celebrity Hot News
Dog Cat Boarding
BESTOFTHELINKS
Bed And Breafast
BNBGENIE
BNBLISTINGS
BUYBEER
CHEAP LAPTOPS
CHRISTIAN FRIENDLY
COOKINGBARBEQUE
DAIRYFARMERS
DISNEYDVDBOXSET
EASYDATING
E ZBUSINESS SEARCH
Celebrity Hot New
DOGS SWEATERE
E  Gambler
Ez Credit Builder 2009
8to
Buy RPGS
Domain Today
Dogs Sweaters
Ez Business Search
Every Day List
Fake Pr Checker
 Find Cheap Vacation

Happy Fourth of July Barbecue Sauce 
For those of you who are barbecuing today, here is a special treat from Chef Terrell Garrett. It is his very popular barbecue sauce that has been ten years in the making and according to Chef Terrell is close to perfection. This bbq sauce starts with a dry rub that Chef says is an integral part of the recipe

As you can see from the ingredient list, this is going to make a large amount of sauce. Chef Terrell says it needs to be refrigerated and depending on how much barbecuing you do, you may consider cutting the recipe in half. Alternatively, if you have the equipment and experience, you can always bottle some for better storage or even gifts.
Chef Terrell Garrett’s Barbeuce Sauce Recipe© 2007

The dry rub is listed first.

•1/2 cup chile powder
•1/4 cup hickory flavored salt
•3 tablespoons onion powder
•2 tablespoons ground cumin
•1 tablespoon sweet paprika
•1 tablespoon dark brown sugar
•1 teaspoon cayenne pepper
•1/2 teaspoon dry mustard
•1/2 teaspoon lemon zest
Mix thoroughly and save in a glass jar or zip-lock bag.

Barbeque Sauce Recipe

•4 cups apple cider vinegar
•6 cups water
•6 cups sugar
•1/3 cup prepared yellow mustard
•1 1/3 tablespoons  freshly ground black pepper
•1/2 cup spice rub,(see previous recipe)
•4 each lemons (juice of)
•8 cloves minced garlic
•3 cups chopped white onion
•1/4 lb. unsalted butter
Combine all ingredients in a large pot.  Turn heat to medium and stir well to melt sugar and dissolve mustard.  Bring to a boil carefully (stirring often), reduce heat to medium low and allow mixture to simmer until onions are done stirring frequently. (approximately 20 minutes.)

Then add:

•10 cups ketchup
•1/3 cup Worcestershire sauce
•1/2 cup liquid smoke
Stir mixture well and bring back to a simmer for approximately 45 minutes, stirring frequently. Let stand to cool, overnight is best.

Caution!

1. Always cook this recipe in a well-ventilated area.  The smell can be overwhelming.

2. Stirring is very important to prevent the sugar from scorching or burning.

3.NEVER substitute another vinegar for apple cider vinegar.

4. Don’t spend a lot of money on ketchup, the cheaper the better.

5. To add heat add 1-1/2 tablespoons of red pepper flakes.

6. The sauce can be bottled for longer life but must be processed in a canner, which gives it an indefinite shelf life.  However, when opened, the sauce must be refrigerated

Caution!

1. Always cook this recipe in a well-ventilated area.  The smell can be overwhelming.

2. Stirring is very important to prevent the sugar from scorching or burning.

3.NEVER substitute another vinegar for apple cider vinegar.

4. Don’t spend a lot of money on ketchup, the cheaper the better.

5. To add heat add 1-1/2 tablespoons of red pepper flakes.

6. The sauce can be bottled for longer life but must be processed in a canner, which gives it an indefinite shelf life.  However, when opened, the sauce must be refrigerated.