Uncle Cooper's Barbecue Sauce
"This barbecue sauce recipe has been passed down from generation to generation in my family for more than a hundred years. I remember as a small boy, in the days of the stationary, steam-engine driven, wheat thrasher. We would have a huge dinner for all the farmers who helped with the threashing. My family always served goat barbecue. A great treat to all who attended. This barbecue sauce goes great on baked beans, pasta and potato salads, and any kind of meat, and it will definitely add some zip to your Mexican dishes."
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
1 1/2 gallon
- Serves:
- 200
ingredients
- 1 gallon vinegar
- 1 (10 ounce) bottle catsup
- 2 tablespoons celery sauce
- 2 tablespoons onion salt
- 1 (15 ounce) bottle Heinz 57 steak sauce
- 1 (6 ounce) box cayenne pepper, ground
- 1 (2 ounce) box black pepper, ground
- 1⁄2 cup sugar
- 1 (2 ounce) box paprika
- salt
directions
- Mix all ingredients together in a large pot. Boil 5 minutes. Simmer 30 minutes longer. Place in glass containers with plastic lids or treated canning lids. Do not use metal lids. Flavor is best if the sauce is aged for at least a year.
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Reviews
-
This is soooo good. My earliest memory of this was when we would go visiting at my Aunt and Uncle's house. While waiting for the main meal to get done, we would sit and dip tortilla chips or pork skins in this sauce. delicious. Delicious with pork, chicken and beef. Very Spicy!
RECIPE SUBMITTED BY
I am 75 years old. I retired from the USAF in 1973 and after that I was a beekeeper for 30 years, until 2003, when I retired again. In 2003 my wife broke her arm and I took over the cooking for about 3 months while she was healing. After she got well, she said that she had cooked for more than 40 years and she was tired of it. I told her that since she had cooked the first 40 years I would cook the next 40. While in the Air Force we traveled all over the world and ate many unusal foods. The only food I have found that I don't like is chitterlings.
