Rob's Bayou-BQ Sauce (c)2004

Level 1 : Slo'Burn (Mild) - Tingles for a minute or so

Level 2 : Fire One! (Not so mild) - Quick sting that builds for a few minutes, then you go numb

Level 3 : Fire Two! (Now yer talkin') - Good enough for liftoff

Level 4 : YaGottaBeKiddin! (Pretty bleeping hot!) - If you last 2 minutes you pass the test (by now you're questioning your sanity)

Level 5 : The GatorNator (BLEEPING hot!) - It'll peel the paint off your house! Hurts before you even try it! Survival is not an option!

Level 0 : SaneSauce (For wimps and losers) - No burn whatsoever, just a whole bunch of flavor (which, quite frankly, is what it's all about).

The following recipe is for Slo'Burn (Level 1 on the sting-o-meter):

1 quart tomato catsup
1 1/2 pints water
12-ounce can of Campbell's beef consommé
1/2 cup yellow mustard
1/2 cup Worcestershire sauce
1/2 cup dark brown sugar
1/3 cup white sugar
1/3 cup apple cider vinegar
1/4 cup honey
1/4 cup Boysenberry syrup
1 tablespoon Tony Chachere's Original Creole Seasoning
1 ounce Louisiana Hot sauce
1/2 ounce Liquid Smoke

- Slowly stir in 1 cup of the water with the mustard and set aside.
- Bring remaining water to a simmer.
- Slowly stir in sugars, honey, and syrup until fully dissolved.
- Add vinegar, Worcestershire, and Liquid Smoke.
- Stir in beef consommé.
- Slowly stir in diluted mustard.
- Slowly stir in catsup.
- Add Louisiana Hot Sauce and Tony Chachere's Seasoning without breathing.

Eliminate the La. Hot Sauce and Tony's Seasoning if making SaneSauce; otherwise multiply by the level of punishment. Therefore, Gator'Nator (level 5) requires 5 ounces of Hot Sauce and 5 tablespoons of Tony's. You have been warned!!!

Simmer on low-medium for at least 2 hours, stirring periodically. The longer it cooks, the thicker it gets. I usually simmer it for at least 4 hours.

I plan on modifying the recipe. The first change will be to use real tomatoes and cut back on the water. Let me know how yours turns out!


© 2001 Rob Haeuser, All Rights Reserved