Casa di Graffagnino's Big & Bold BBQ Sauce

2
Donna Graffagnino

By
@StillWild

It took me a while to develop just the right taste for this bold and tangy concoction. It's great on burgers, ribs, chicken, sausage, pulled pork, shredded beef, you name it. This is not a sweet sauce, it is bold, as the name implies, with a mild to medium heat level. The Option in the recipe allows you to intensify the heat while keeping the big bold flavor.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
16 oz
Prep:
10 Min
Cook:
1 Hr 15 Min
Method:
Stove Top

Ingredients

  • 1 c
    ketchup (heinz)
  • 1/4 c
    apple cider vinegar
  • 4 Tbsp
    beer
  • 3 Tbsp
    dark brown sugar
  • 3 Tbsp
    worcestershire sauce (lea & perrin's)
  • 1 tsp
    liquid smoke
  • 1/2 tsp
    salt
  • 1/2 tsp
    granulated garlic or powder
  • 1/2 tsp
    granulated onion or powder
  • 1/2 tsp
    season salt (lawry's)
  • 3/8 tsp
    mccormick's roasted garlic & bell pepper (ground)
  • 3/8 tsp
    dried bell pepper, (ground)
  • 1/8 tsp
    cayenne pepper

How to Make Casa di Graffagnino's Big & Bold BBQ Sauce

Step-by-Step

  1. Using a spice grinder or blender, grind up the roasted garlic & bell pepper, then grind the dried bell pepper into fine granules. After the seasonings are ground then measure 3/8 teaspoons each.
  2. Put all ingredients into a heavy saucepan and simmer, uncovered, on low for 1 hour stirring often to prevent sticking. Cook until it reaches desired consistency. The thicker it gets the more often you need to stir.

    Store in refrigerator for 6 months or more, but it won't last that long!
  3. *OPTION: Using the Big & Bold recipe make the following change for more heat.

    HOT LIPS - Change cayenne from 1/8 to 1 1/4 teaspoon

Printable Recipe Card

About Casa di Graffagnino's Big & Bold BBQ Sauce

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American




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