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Cooking the Cowboy Way
by Grady Spears with June Naylor
Bob makes this barbecue sauce by the gallon at the Wildcatter. You can use it on tilapia, catfish, or shrimp, too. It keeps in the refrigerator for 4 to 5 days.
Makes 4½ Cups
• 4 cups of your favorite bottled sweet barbecue sauce
• 2 tablespoons brown sugar
• 2 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon minced garlic
• 2 chipotle chiles, finely chopped
• 1/2 cup finely chopped fresh cilantro
Combine all the ingredients in a large bowl.
Working in batches, process the mixture in a blender or food processor until smooth.
Store in an airtight container in the refrigerator.
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