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Complete Idiot’s Guide® to Grilling
by Don Mauer

Yield: about 6 cups
Prep time: 10 minutes
Cook time: 20 minutes
Serving size: 1 to 2 tablespoons

• 1 1/2 cups ketchup
• 3/4 cup firmly packed dark brown sugar
• 3/4 cup red wine vinegar
• 3/4 cup full-flavored beer
• 1/2cup fresh lemon juice (from about 2 or 3 lemons)
• 3/4 cup chill sauce
• 1/4 cup steak sauce (your favorite)
• 2 TB. hot pepper sauce or to taste (you can always add more)
• 2 1/2 TB. yellow mustard
• 2 TB. Worcestershire sauce
• 1 TB. fresh-ground black pepper
• 1 TB. vegetable oil
• 1 1/2 tsp. soy sauce
• 1 1/2 tsp. dry mustard

In a medium saucepan over medium heat, stir together ketchup, brown sugar, red wine vinegar, beer, lemon juice, chili sauce, steak sauce, hot pepper sauce, yellow mustard, Worcestershire sauce, pepper, vegetable oil, soy sauce, and dry mustard until combined. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 15 minutes, or until it thickens. Cool.

2. Brush on chicken at the end of grilling or serve on the side.

Note: Like fine wine, this sauce gets better with age. Two days in the refrigerator does this sauce a world of good.

Trivia: Chili sauce is made from tomato puree, vinegar, sugar or high fructose corn syrup, onion, garlic, sometimes green peppers. It's commonly seasoned with paprika, cinnamon, allspice, nutmeg, and sometimes cayenne.



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