BBQ Sauce with Liquid Smoke circa 1890
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Time
prep 0:20
total 1:00
Ingredients
| 1 tbsp. | oil | | 1/2 tsp. | pepper | | 3/4 cup | onions, chopped | | 2 tbsp. | liquid smoke | | 3/4 cup | tomato ketchup | | 3/4 cup | water | | 1/3 cup | lemon juice | | 2 tbsp. | sugar | | 2 tbsp. | Worcestershire sauce | | 2 tbsp. | mustard | | 2 tsp. | salt |
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Instructions
Saute onion in oil until soft. Add remaining ingredients. Bring mixture to a boil and then simmer for 40 minutes. Until sauce reaches thickness of molasses.
Author's Comments
[From ebook "Authentic Original 1890 Recipe Cookbook" Copyright 2006, Gelb Organization, L.L.C. found at www.gelb.com/gayninetiescookbook/]
This sauce is usually served with the famous BBQ Veal/Lamb Spare Rib recipe which is found in this cookbook.
The method for producing homemade Liquid Smoke from either Hickory, Apple or Mesquite wood is in the recipe book.
In the late 1800's Master Chefs made their own liquid smokes from Apple, Hickory and Mesquite wood. However; You can presently purchase Liquid Smoke on the marketplace. One of the best brands is made by Wright's.
This sauce and the recipe are presently being used by hotels in Las Vegas and the sauce is being used by a major franchise with restaurants in Las Vegas, Los Angeles, Dallas, Houston, etc. The sauce recently won a "Best of Las Vegas Award".
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