Ingredients
4 cup onions, chopped
1 cup celery, chopped
1 cup bell pepper, chopped
1 cup fresh parsley, chopped
1 cup peanut cooking oil
2 tbsp garlic, chopped
3 cup steak sauce
1/2 cup louisiana hot sauce
3 cup ketchup
3 tsp salt
1 cup southern comfort liquor
Directions
In a large skillet, saute onions, celery, bell pepper and parsley in
peanut oil until onions are clear or tender. Add garlic and cook a
little longer. Add steak sauce, hot sauce, and ketchup. Salt to
taste. Add Southern Comfort. Bring to a boil. Lower heat and cover.
Cook for 2 to 3 hours. This sauce can be stored in the refrigerator
for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is
not to drink, no. It's to use as a bubba-que sauce, but it also, too,
is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking
With Inside Help"
Servings: 25 servings
Comforting Barbecue Sauce Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Sauce
The History of Recipes
It is quite possible to prove the history of recipes back into the far past, certainly as far back into history as the early Egyptians, and possibly even further. In practice though, these, old cookbooks were just primitive hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the oldest recipe found, according to food historians is a collection of clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. During Roman times 25BC a man called Apicius created a number of scripts detailing recipes enjoyed by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, something we still use today. He also tells us how the Romans used a good variety of herbs and spices, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, including spices such as parsley, basil and rosemary. The introduction of these new culinary ideas created a surge in recipe books, most of which are kept safe in private cookery archives. During the succeeding few centuries, the rich families of the West competed to serve up the most exotic banquets, and as a result chefs and their collection of recipes could command a high salary. However, it wasn`t until the 1800s that cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and recording recipes common in their social group. By the arrival of the 1900s, cooking publications were highly popular due to increased literacy, more spare time and having more money to spend. |
We hope you enjoy this Comforting Barbecue Sauce recipe.
