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ISO:Taste of Home bbq sauce

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  • ISO:Taste of Home bbq sauce

    Does anyone have the recipe or copycat recipe for Taste of Home magazines winning
    barbecue sauce recipe.They used to sell it at one time but I went to there site and they
    apparently doen't have it anymore.Thanks for any help.Maybe someone can shed some
    light on this or a recipe.

  • #2
    Re: ISO:Taste of Home bbq sauce

    Is this it?

    Smoky Barbecue Sauce
    Taste of Home's Holiday & Celebrations Cookbook
    Try a FREE ISSUE of Taste of Home!

    My mother has been relying on this recipe for years. We especially enjoy it on a beef brisket. —Carla Holland, Oktaha, Oklahoma

    SERVINGS: 20

    CATEGORY: Condiment

    METHOD: Other stovetop

    TIME: Prep/Total Time: 15 min.

    2-1/2 cups ketchup
    1/4 cup packed brown sugar
    1/4 cup chopped onion
    2 tablespoons Worcestershire sauce
    2 to 3 teaspoons Liquid Smoke
    1 teaspoon garlic powder
    1 teaspoon hot pepper sauce
    1/2 teaspoon pepper
    In a large saucepan, combine all ingredients. Bring to a boil over medium heat, stirring often. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. Yield: 2-1/2 cups.

    Thought for the day: Handle every stressful situation like a dog. If you can't eat it or play with it, pee on it and walk away!


    • #3
      Re: ISO:Taste of Home bbq sauce

      Sweet 'n' Spicy BBQ Sauce
      Taste of Home

      Dorothy Ross of Jackson, Ohio relates, "I owned a pizza shop for 10 years and developed this popular sauce to serve with a stromboli steak sandwich. Everyone loved it. It's also delicious on chicken and pork chops."

      2 cups packed brown sugar
      2 cups ketchup
      1 cup water
      1 cup cider vinegar
      1 cup finely chopped onion
      1 can (8 ounces) tomato sauce
      1 cup corn syrup
      1 cup molasses
      1 can (6 ounces) tomato paste
      2 tablespoons Worcestershire sauce
      1 tablespoon garlic pepper blend
      1 tablespoon Liquid Smoke, optional
      1 tablespoon prepared mustard
      1 teaspoon onion salt
      1 teaspoon celery salt

      In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat; cool. Yield: about 2 quarts.