"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Biltmore Barbecue Sauce Recipe

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This recipe for Biltmore Barbecue Sauce, by , is from A Taste of Geismar, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marc Schexnayder - QA
Added: Thursday, March 1, 2007


1/4 c. chili powder
1/2 c. dry mustard
1 pt. bourbon
1/2 c. molasses
1 qt. beef stock
1 T. ground black pepper
1/2 T. salt
1/2 T. white pepper
1 T. cayenne pepper
1/2 c. worcestershire sauce
4 (64 oz.) bottles ketchup
1/4 can chili sauce (#10 can)
1 c. cider vinegar
2 lbs. brown sugar
1/4 lb. butter
1/2 bundle celery, chopped fine
1/4 c. shallots, chopped fine
1 bell pepper, chopped fine
1/8 c. minced garlic

Saute celery, shallots, bell pepper and garlic in butter until soft. Add bourbon and reduce by 2/3. Add all other ingredients and steep but do not boil. Cook for one hour. Strain and cool.

Makes approximately 1 gallon of sauce.

Personal Notes:
Personal Notes:
This recipe is from the Biltmore House in Asheville, North Carolina.




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