Ingredients
1/2 onion -- minced
3/4 cup whiskey
1/3 cup vinegar
1/2 cup brown sugar -- packed
1/2 tsp pepper
1/4 cup taomato paste
1/3 tsp hot sauce -- to taste
4 cloves garlic -- minced
2 cup ketchup
1/4 cup worcestershire sauce
3/4 cup molasses
1/2 tbsp salt
2 tbsp liquid barbecue smokeae --
1 to taste
Directions
Combine onion, garllic and whiskey in a 3-quart saucepan. Saute until
onion and garlic are tranlucent, about 10 min. Remove from heat and
light mixture, flame for 20 seconds. Add all remaining ingredients.
Bring to boil, then turn down mixture to a medium simmer. Simmer 20
min., stirring constantly. Run sauce through a medium strainer to
remove onion and garlic bits if you prefer a smoother sauce. Makes 4
cups. This sauce get better with age so make it a day or two before
use. Keep refigerated
Recipe By :
Servings: 1 servings
Phoenix Brand Chamionship Bbq Sauce Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Pork; Sauce
The History of Recipes
We can trace the history of written recipes way back into the distant past, certainly as far as ancient Egypt, and maybe further still. However, generally, these old cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe in existence, according to experts in ancient history are some tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Later on, in Roman times around 25BC a man called Apicius assembled a few documents detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the Romans made use of a wide range of herbs, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. Later on, there are a couple of cookery books which appeared in the 14th Century - a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that is served today, but rather descriptions of the types of food prepared by the cooks of the rich people of the period. Later on in the 1400s, the Crusaders brought back a variety of foods and herbs from Arab cooking, including coriander, parsley, and basil. These new foods and spices created an explosion in publications on food, the majority of which still exist in academic collections. By the advent of the twentieth century, recipe books are highly popular mostly as a result of more people being able to read, people having more leisure time and a general increase in wealth. The introduction of the TV brought us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Phoenix Brand Chamionship Bbq Sauce recipe.
