Yield: Makes about 5 cups
- 4 cups ketchup
- Grated zest of 1 large lemon
- Juice of 2 large lemons
- 1/4 cup Creole mustard (such as Zatarain's from Baton Rouge)
- 2 tablespoons Trapees Louisiana Red Sauce or 1 1/2 tablespoons Tabasco sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons molasses
- 2 tablespoons sugar
- 1 clove garlic, chopped
- 2 tablespoons red wine vinegar
- Grill with mesquite charcoal, soaked chips, or wood
- Tongs and basting brush
In a large non-aluminum saucepan, combine all of the sauce ingredients and warm through over low heat. Do not allow to simmer or bubble.
Remove the sauce from the heat and set aside to cool until ready to use.
Prepare the grill and ignite the charcoal.
Place the sauce in an old metal pot and set close to the smoking fire to absorb the smoke flavor.
© Christopher Idone
The covered sauce on the side of the fire will continue to absorb the smoke which acts as a preservative. Stored airtight in the refrigerator, the sauce will keep for weeks.
The sauce may be used for 4 pounds of ribs (single or rack), a 4-pound brisket, or 3 halved or quartered chickens.
Nutritional information is based on 40 servings.
Nutrients per serving (% daily value)
12mcg RAE (0%)