Recipe - Big Bang Barbecue Sauce

One fourth cup (One half stick) margarine
One fourth cup Vegetable oil
5 tablespoon Chef Paul Prudhomme's
Barbecue Magic or Chef Paul
Prudhomme's Meat Magic; in
all
5 cup Chopped onions; in all
2 cup Chopped celery; in all
One half cup Freshly squeezed lemon juice
2 cup Crushed canned tomatoes
1 cup Canned tomato purée
2 tablespoon Minced fresh garlic
1 One fourth cup Packed dark brown sugar; in
all
1 tablespoon Grated fresh lemon peel
One half Unpeeled medium orange; cut
into quarters
5 cup Chicken stock; in all
4 Bay leaves
One half cup Cider vinegar

~ Makes about 2 quarts

Melt the margarine with the oil in a heavy 12inch skillet over high
heat. When it sizzles, stir in 4 tablespoons of the Meat Magic. Cook,
stirring constantly, until the Meat Magic starts to darken, about 1
minute. Add 3 cups of the onions and 1 cup of the celery, stir well,
and cook for 2 minutes. Cover and cook for 3 minutes, then stir and
scrape the pan bottom well. Cover and cook for another 3 minutes,
then stir and scrape the pan bottom again. Cover and cook 31/2
minutes more, then stir and scrape up all the brown bits. Cover again
and cook for 3 minutes, then add the lemon juice and deglaze the pan.
Scrape the sides and bottom of the pan to get up all the brown bits,
and cook, stirring occasionally, for 1 minute.

Add the crushed tomatoes, tomato purée, garlic, One half cup of the brown
sugar, and the lemon peel. Cook for 2 minutes, then add the orange
quarters and the remaining Meat Magic. Cook, stirring occasionally,
for 3 minutes more. Add 2 cups of the stock, the remaining onions and
celery, and the bay leaves. Stir well and cook, stirring
occasionally, for 7 minutes. Stir in 1 cup more stock and bring to a
boil, stirring occasionally. Reduce the heat to low and simmer,
stirring occasionally, for 30 minutes. Stir in 1 cup more stock, the
remaining brown sugar and the vinegar. Cook, stirring occasionally,
for 40 minutes. Stir in the remaining stock and cook, stirring
occasionally, until the sauce thickens somewhat and the flavors
blend, about 45 minutes.

Copyright © 1998 by Paul Prudhomme

Posted to bbqdigest by John & Linda Mitchell linjon@sbt.infi.net
on Apr 16, 1999, converted by MM_Buster v2.0l.