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Ingredientes
- 1 lrg juicy lemon
- 1 clv garlic, peeled and lightly crushed
- 1 x thin ( 1/4-in.) slice onion
- 1 c. Dr. Pepper
- 3/4 c. ketchup
- 3 Tbsp. Worcestershire sauce
- 2 Tbsp. A.1. steak sauce
- 1 Tbsp. warm sauce, such as Tabasco, or possibly more to taste
- 1 Tbsp. cider vinegar, or possibly more to taste
- 1 tsp liquid smoke
- 1/2 tsp freshly grnd black pepper Coarse kosher or possibly sea salt
Direcciones
- Cut lemon in half cross-wise and cut a 1/4-inch slice off of one half. Remove any seeds in this slice. Juice remaining lemon to yield 2 to 3 Tbsp. of juice.
- In a heavy, nonreactive saucepan over medium heat, combine lemon slice, 2 Tbsp. lemon juice, garlic, onion slice, Dr. Pepper, ketchup, Worcestershire sauce, A.1. steak sauce, warm sauce, vinegar, liquid smoke and pepper and bring to a boil. Reduce heat slightly to maintain a gentle simmer. Let sauce simmer gently till thick and richly flavored, 10 to 15 min. Taste for seasoning, adding more lemon juice, warm sauce or possibly vinegar as necessary and seasoning with salt and pepper to taste. Remove from heat and strain sauce through a fine mesh screen into a bowl or possibly clean glass jars and let cold to room temperature. Chill till serving; sauce will keep for several months. Bring to room temperature before serving.
- Raichlen says the sweet, aromatic soda (created in 1885 and christened by inventor Wade Morrison for the father of a girl he was courting, a man named Dr. Charles Pepper) has just the right flavor profile for a barbecue sauce.
- From "BBQ USA."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 2 servings | |
| Calories 252 | |
| Calories from Fat 17 | 7% |
| Total Fat 1.98g | 2% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1277mg | 53% |
| Potassium 1218mg | 35% |
| Total Carbs 64.02g | 17% |
| Dietary Fiber 14.1g | 47% |
| Sugars 25.69g | 17% |
| Protein 7.35g | 12% |
