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Aces High Barbeque Sauce


By When the Dinner Bell Rings (Visit website)



This is one mighty fine splash for that wonderful Q on your grill.  Nice little kick to it as well!  This is from a book of old cowboy recipes, collected by 'Wild Wes' Medley, the rodeo champion, and published by him as The Original Cowboy Cookbook.









1 cup strong black coffee

1 cup Worcestershire sauce

1 cup catsup

1/2 cup cider vinegar

1/2 cup brown sugar

3 tablespoons hot chile powder

2 teaspoons salt

2 cup chopped onions

1/4 cup chopped green chile peppers: jalapeno, serrano, habanero, etc.

6 cloves garlic, minced



Simmer 25 minutes; puree or blend. Use as a marinade and a baste when barbequeing.



MY FAVORITE Q SAUCE

Ingredients

1 tablespoon paprika

2 teaspoons black pepper

2 teaspoons chili powder

1 teaspoon cumin powder

1 tablespoon of butter *

1 medium onion, finely chopped

4 cloves garlic, minced or pressed

1 green bell pepper, chopped

1 cup Lone Star beer (or any other lager). Drink any that is left over.

1/4 cup ketchup

1/4 cup apple cider vinegar

3 tablespoons Worcestershire sauce

3 tablespoons steak sauce

2 tablespoons brown sugar

Hot sauce to taste (start with 2 teaspoons of Tabasco sauce for mild heat)

2 cups beef, veal, or chicken stock

Note about the oil. Butter or margarine work fine, but to make it authentic, use rendered beef fat from the fatback of a brisket or use bacon fat.
Do this

1) Mix the paprika, black pepper, chili powder, and cumin in a small bowl.
2) In a one quart saucepan, melt the butter or bacon fat and gently cook the onion over medium heat until translucent.
3) Add the garlic, bell pepper, and the spice mix you made in step (1). Stir, and cook for two minutes to extract the flavors.
4) Add the stock and the rest of the ingredients. Stir until well blended. Simmer on medium for 15 minutes. Leftovers will keep in the fridge for a month or so.




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