Recipe By: RWMCPEAKE
Preparation Time: 1 hour 30 minutes
Categories: SAUCES
1 #10 can Ketchup
1 cup Horseradish, "THOR'S" hot prepared
2 cups Chicken Broth canned
2 cups White Vinegar
1 cup Corn Syrup light
2 tablespoons Dry Mustard
2 cups Brown Sugar golden brown
1/4 cup Shallot minced
2 cups Worcestershire sauce L & P
8 tablespoons Hot Sauce Frank's
3 tablespoons Kosher salt
2 tablespoons Pork Butt Rub Seasoning
5 ounces Kitchen Bouquet
5 ounces Pick-a-pepper Sauce
1 tablespoon Black Pepper table grind
Make a paste of the Worcestershire Sauce and dry mustard. Combine all the rest of the ingredients together and add the paste to the mixture, blend well. Bring to a boil and simmer for 1 hour to reduce slightly.
DO NOT ALLOW THE SAUCE TO SCORCH!
Remove from the heat and hold service or cold completely and store in the refrigerator until needed.
Great with Shredded Pork Butts, Spare Ribs or Grilled Chicken Breast!
®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™