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Dutch Oven Recipes > Knock-Off Barbecue Sauce |
1 1/2 | cups catsup | 2 | tsp. liquid smoke |
1 | cup white vinegar | 1 | tsp. salt |
1/2 | cup balsamic vinegar | 1/2 | tsp. garlic powder |
3/4 | cup molasses | 1/2 | tsp. onion powder |
3/4 | cup honey | 1/2 | tsp. Tobasco Sauce |
In a 10" Dutch oven combine all ingredients and whisk until smooth. Cook using 14-16 briquettes bottom until mixture comes to a boil. Reduce briquettes on bottom to 10 and let simmer uncovered for 30-40 minutes until sauce thickens slightly. Yield: About 4 cups [ Back ] |
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