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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 25 |
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Directions: In a large skillet, saute onions, celery, bell pepper and parsley
in peanut oil until onions are clear or tender. Add garlic and
cook a little longer. Add steak sauce, hot sauce, and ketchup.
Salt to taste. Add Southern Comfort. Bring to a boil. Lower
heat and cover. Cook for 2 to 3 hours. This sauce can be stored
in the refrigerator for several weeks.
Makes 3 quarts to 1 gallon.
Justin says, "This is not to drink, no. It's to use as a
bubba-que sauce, but it also, too, is mighty fine for soppin."
From Justin Wilson's "Outdoor Cooking With Inside Help"
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Typed for you by Peggy and Bruce Travers, Cyberealm BBS Watertown NY
315-786-1120
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