- Feb 17, 2008
- 1,019
- 14
something I hope you find differnt and tasting better then mama's milk.
use it on pulled meat sammies and on meat that has been plated with out the bread.
you will need the following
1 1/2 quarts beef stock. or if for chicken, chicken stock or if for pork,pork stock.unsalted..
3-4 large onions, 8 cloves of garlic, 2 tsp kosher salt, 2 tsp emeril's essence, 1tsp fresh ground black pepper,1tsp onion pwd,1tsp garlic pwd, 1cup ketchup, 1cup chili sauce, 1 cup brown sugar. 1 tsp of ground chili pepper,,your choice. mild, med, hot, xhot, xxhot, ***hot, or call the fire deptment my buns a burning peppers..
combine everything in to sauce pot, except onions and garlic.
in a cast iron skillet add 3 to 4 tbs of veggie oil then slice up 3-4 large onions and 8 peeled and crushed garlic cloves. over med. high heat saute onions and garlic stirring occasionaly untill caramelized and most liquid is gone. about 20 minutes.
add to ingedents in sauce pot and simmer for 45 minutes. remove from heat and strain. add to squeeze bottle and use to squeeze on sammies and plated meat.
cheers..
PS: when finished with simmer and cooling. You can ad two tbs of fine bourbon. a rassberries liquer is also great.
use it on pulled meat sammies and on meat that has been plated with out the bread.
you will need the following
1 1/2 quarts beef stock. or if for chicken, chicken stock or if for pork,pork stock.unsalted..
3-4 large onions, 8 cloves of garlic, 2 tsp kosher salt, 2 tsp emeril's essence, 1tsp fresh ground black pepper,1tsp onion pwd,1tsp garlic pwd, 1cup ketchup, 1cup chili sauce, 1 cup brown sugar. 1 tsp of ground chili pepper,,your choice. mild, med, hot, xhot, xxhot, ***hot, or call the fire deptment my buns a burning peppers..
combine everything in to sauce pot, except onions and garlic.
in a cast iron skillet add 3 to 4 tbs of veggie oil then slice up 3-4 large onions and 8 peeled and crushed garlic cloves. over med. high heat saute onions and garlic stirring occasionaly untill caramelized and most liquid is gone. about 20 minutes.
add to ingedents in sauce pot and simmer for 45 minutes. remove from heat and strain. add to squeeze bottle and use to squeeze on sammies and plated meat.
cheers..
PS: when finished with simmer and cooling. You can ad two tbs of fine bourbon. a rassberries liquer is also great.
