Tennessee-Oakland BBQ Sauce

Submitted by Naomi

This recipe, devised by Michael Goodwin (reprinted from Totally Hot by Michael Goodwin, Charles Perry, Naomi Wise, Doubleday, 1986) mingles flavors from Brady and Lil's in Memphis with Flint's in Oakland, and a touch of E&J's in Oakland, too.

Ingredients

  • ¼ cup butter
  • ¼ cup peanut oil
  • ½ cup finely-minced onion
  • 4 garlic cloves, peeled and minced
  • 1 cup chicken or rich beef stock
  • 1-½ cup catsup
  • 1 tsp Tabasco sauce
  • ¼ cup molasses
  • ¼ cup red wine vinegar
  • ¾ cup water
  • 1 tbl lemon juice
  • 1 tbl liquid smoke
  • 2 tbls brown sugar
  • 2 bay leaves, broken in half
  • 2 tsps dry mustard
  • ⅛ tsp thyme
  • 1 tsp paprika
  • 1 tsp cayenne
  • 1 tsp crushed red pepper
  • 1 tsp salt
  • ½ tsp freshly-ground black pepper

Instructions

1. In large, heavy saucepan, melt butter with oil over medium heat. Add onion; saute until lightly browned, about 5 minutes. Add garlic, saute another 2 minutes.
2. Add all other ingredients, raise heat, and cook at a full boil for 10 minutes, stirring frequently.
3. Reduce heat, partly cover, and simmer 30 minutes, stirring occasionally. Sauce may be refrigerated (keeps for many weeks) and reheated when needed. Yields 3-4 cups sauce.

Added Sunday, June 14, 2009

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