I took the long weekend at Mom’s as an opportunity to do a bit of cooking–specifically, batches and batches of barbeque sauce. Seems like a perfect recipe to try in a kitchen other than your own, don’t you think?
I used the recipe and variations from this month’s Martha Stewart Living.
I tripled the recipe for the classic sauce, starting with 10 chopped onions and two heads of garlic.
To that, I added five cans of tomatoes, molasses, sugar and quite a bit of spices.
Once the sauce had cooked for three hours, I pureed it and began work on the variations. The bourbon peach sauce was good, but the roasted garlic and lemon sauce was by far the best.
I ended up with just under 30 half-pint jars and one giant mess. (Sorry, Mom!)
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