"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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


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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