03-18-2005, 05:46 PM
Finishing sauce
Combine the following ingredients in a cooking pot:
![[Image: recipedot.gif]](http://www.barbecuen.com/recipes/images/recipedot.gif)
2 (6 ounce) cans Tomotoes - paste or 1
peck fresh tomatoes stewed, drained and
reduced to 1 quart
3 Tablespoons Mustard - dry, heaping,
(mix in water before adding)
1 Onion - medium, chopped
2 cloves Garlic - mashed
2 cups Water (omit water if using fresh
tomatoes)
1 cup vinegar
1/4 cup Sugar - brown or use turbinado
1/4 pound Butter - unsalted
3 tablespoons Paprika - preferably
Hungaria
1 teaspoons Cloves - ground or 3 colves
2 teaspoons Salt - non-iodized
2 teaspsoons black Pepper - freshly ground
Simmer 1 hour, strain and use or refrigerate. Baste after meat is done and embers temperature is reduced or serve at table
Combine the following ingredients in a cooking pot:
2 (6 ounce) cans Tomotoes - paste or 1peck fresh tomatoes stewed, drained and
reduced to 1 quart
3 Tablespoons Mustard - dry, heaping,(mix in water before adding)
1 Onion - medium, chopped 2 cloves Garlic - mashed 2 cups Water (omit water if using freshtomatoes)
1 cup vinegar 1/4 cup Sugar - brown or use turbinado 1/4 pound Butter - unsalted 3 tablespoons Paprika - preferablyHungaria
1 teaspoons Cloves - ground or 3 colves 2 teaspoons Salt - non-iodized 2 teaspsoons black Pepper - freshly groundSimmer 1 hour, strain and use or refrigerate. Baste after meat is done and embers temperature is reduced or serve at table