Big Bang Barbecue Sauce
Makes about 2 quarts
Generously brush this sauce over the meat when it's almost finished cooking and get ready to taste the fireworks! We didn't name it Big Bang for nothing!
Find this recipe and more in Chef Paul Prudhomme's Pure Magic.
1/4 cup (1/2 stick) margarine
1/4 cup vegetable oil
5 tablespoons Chef Paul Prudhomme's Meat Magic®
5 cups chopped onions, in all
2 cups chopped celery, in all
1/2 cup freshly squeezed lemon juice
2 cups crushed canned tomatoes
1 cup canned tomato puree
2 tablespoons minced fresh garlic
1 1/4 cups packed dark brown sugar, in all
1 tablespoon grated fresh lemon peel
1/2 unpeeled, medium orange, cut into quarters
5 cups chicken stock, in all
4 bay leaves
1/2 cup apple cider vinegar
how to prepare
Melt the margarine with the oil in a heavy 12-inch 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. Stir and scrape the pan bottom well. Recover and cook for 3 minutes, then stir and scrape the pan bottom well. Re-cover and cook 3 1/2 minutes more. Stir and scrape up all the brown bits. Re-cover and cook for 3 minutes. Add the lemon juice and deglaze the pan. Stir and 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 pur‚e, garlic, 1/2 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 to mix 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.
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