casa di graffagnino's hot lips bbq sauce

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By Donna Graffagnino
from Bayou Country, LA

It took me a while to develop just the right taste for this firey 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 has bold flavors that leaves a lingering heat on your tongue and lips, as the name implies. The Option in the recipe allows you to reduce the heat while keeping the big bold flavor.

serves 16 oz
prep time 10 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For casa di graffagnino's hot lips bbq sauce

  • 1 c
    ketchup (heinz)
  • 1/4 c
    apple cider vinegar
  • 4 Tbsp
    beer (regular, light, non-alcohol) do not omit!
  • 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 1/4 tsp
    cayenne pepper
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How To Make casa di graffagnino's hot lips bbq sauce

  • 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.
  • 3
    Store in refrigerator for 6 months or more, but it won't last that long!
  • 4
    *OPTION: Using the Hot Lips recipe make the following change for less heat. BIG & BOLD - Change cayenne from 1 1/4 to 1/8 teaspoon
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