"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Hardy's BarBQue Sauce Recipe

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This recipe for Hardy's BarBQue Sauce, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kyle Hardy
Added: Tuesday, January 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 24 oz bottles ketchup
1 cup brown sugar
4-5 tablespoons mustard
1/2 cup white vinegar
4-5 tablespoons chili powder
2-3 tablespoons garlic powder
3-4 tablespoons lemon juice
4-5 tablespoons Worchester sauce
2-3 tablespoons liquid smoke

Directions:
Directions:
Combine all ingredients in a pan on the stove and heat until it bubbles and then cut back the temperature and simmer for 30 minutes stirring often. It is best if served warm.

Personal Notes:
Personal Notes:
As a little boy growing up in the country, I could not wait until Saturday for our weekly barbeque. It meant that family was coming and cousins would be there to ride horses and play. When supper was done and the table was cleared, it meant a serious 42 game was about to begin. I remember the smell of hickory coming from Dad's barbecue pit and the aroma of sauce cooking in the kitchen. In those days, the lemon juice was fresh squeezed and Mom would leave the lemon halves in the cooking sauce to bring out the flavor. I remember watching dad turn those ribs and chickens for the last time and watch him mop that barbeque sauce on the meat before he took it off the pit. This sauce is good, but nothing like the memories I have to cherish all my life. Make no mistake, this sauce is important but not as important as family.
NOTE:
I add about 2-3 teaspoons of Cayenne pepper because that is just me! I like spicy, and this amount just give a hint of the spice that is not overpowering.

 

 

 

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