Mitchell Barbeque Sauce

September 27th, 2009
by: Sue

My Dad loved to barbeque, and one of my favorite childhood meals happened when he barbequed pork chops over charcoal with this sauce sopped on when the chops were nearly done. Since it has a lot of sugar, if you put it on too quickly, the meat will blacken too much and you’ll have blackened pork chops. This recipe came from his family, I understand that Granddad Mitchell brought it from Louisiana. Our family fled Louisiana after the Civil War and came to Texas. Good move!! This sauce because of the high vinegar content will tenderize your meat if you also use it as a marinade before cooking. Forget about bottled sauce, this is the best!!

1 large can tomato juice
1 quart vinegar (preferably apple cider)
2 lb. bag brown sugar
3 -4 onions, peeled and sliced
3-4 lemons, sliced
8-10 cloves garlic, sliced thin
1 bottle worcestershire sauce
1 bottle Tabasco hot sauce
Optional: 1 can tomato puree to thicken

Combine ingredients in large pot. Bring to a boil then simmer for 30 minutes, or you can reduce this by cooking longer. When the smell of sauce wafts through the air, remember all the joys of barbecues in the past.

Pour into quart canning jars. This does not require refrigeration. Use as a marinade or brush over barbeque in the last few minutes of grilling.

This recipe was from my Dad who got it from his Dad.

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