Original recipe from Texas
1 liquid gallon (128 fluid ounces, not by weight) Kraft Regular BBQ Sauce
1 (28 liquid ounces) bottle Kraft Hickory Smoked BBQ Sauce
1 (15-1/2 oz.) jar banana peppers (hot, unless yer chicken)
1/2 cup ‘o them light virgin’s olive oil
1 T. ground black pepper
1 T. ground cayenne pepper
2 med. onions (white, red, yeller -- no difference)
1 T. salt
1 (4oz.) bottle liquid smoke
2 cloves garlic
1 (12oz.) can beer (Gilley’s if yer can git it)
1 (1lb.) box dark brown sugar
Update 14-April-2017 - The ingredients have been updated to use the ingredients readily available to us in Costa Rica, and we think it is even better than the original recipe.
2 - 82.5 fluid ounces of Kraft Regular BBQ Sauce
2 - 18 fluid ounces or Hunts Hickory Smoked BBQ Sauce
1 - 16 ounce jar pepperoncini peppers
½ cup of extra virgin olive oil
1 tablespoon ground black pepper
1 pinch of ground smoked ghost pepper (1/16 and 1/8 of a teaspoon, depending on how much heat you can tolerate)
2 medium onions (white, red, yeller -- no difference)
1 -tablespoon salt
1 - 4 fluid ounces of liquid hickory smoke
4 cloves garlic
1 - 16 ounce can beer
1 - pound dark brown sugar
Save the jars.
Open them winders & turn on the fan so that you can make the neighbors jealous. Drain the banana peppers, remove stem & pips. Peel & chunk garlic & onion. Chuk that whole mess into a blender or high speed food grinder, with a little BBQ sauce fer some gitter-started juice. Smoosh that stuff up til its just this side of puree. Some folks like a little chunk left -- some don’t -- suit yerself. Now pour everything together in a large enameled, porcelained or stainless kettle. Get the stove burner fire a-blastin and heat up the whole caboodle, stirrin the entire time to blend everthin and keep it from stickin. Once it reaches a rolling boil, turn down the heat to low & commence to snorten them fabulous fumes. Cook down, uncovered, for about two hours, at a low simmer, stirrin frequently. Tastin whilst cookin is only permitted if ya don’t git caught. Cool in the kettle some & then pour into the saved, cleaned commercial jars. Refrigerate until used.
This stuff is the greatest. Works sooome magic on beef brisket, on beans & rice or as a topping for yer favorite Ben & Jerry’s Low Fat Yogurt (just checking to see if ya read this far).
Originally posted 9/15/07
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*WP* in the title indicates this is part of our "Weight Management Plan". Main Dishes average 300-350 calories. Desserts average 100-150 calories. Someday, I may get around to updating all the recipes to include the Nutritional Information. Don't hold your breath...