"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1/2 cup firmly packed dark brown sugar 1 tablespoon onion salt 1-1/2 teaspoons celery seeds 1-1/2 teaspoons garlic powder 1-1/2 teaspoons chili powder 1 teaspoon finely ground black pepper 1 teaspoon ground cumin 1/2 teaspoon cayenne 2 cups tomato ketchup 1/4 cup white vinegar; more to taste 2 tablespoons prepared yellow mustard 1 teaspoon fresh lemon juice 1 teaspoon liquid smoke (optional) 4 tablespoons butter, cubed and chilled
In a medium saucepan, combine all the ingredients except the butter. Bring to a boil, stirring to dissolve the sugar. (You may want to have a lid handy to protect yourself and your kitchen from any sputtering.) Reduce the heat and simmer for 25 minutes, stirring occasionally. With a whisk, blend in the butter cubes, a couple at a time, until incorporated.
I got this recipe from www.finecooking.com by Paul Kirk
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