1 c. plus 2 T. ketchup
1 c. water
1/3 c. cider vinegar
1/4 c. packed brown sugar
1 T. onion powder
1 T. chili powder
1 T. ground black pepper
1 1/2 T. molasses
3/4 t. ground celery seed
1/2 t. smoked salt
teeny bit liquid smoke
Combine all ingredients in a large saucepan; bring to a boil over medium heat. Reduce heat; simmer 25 minutes or until slightly thickened. Makes 2 1/2 cups.
Chuck and I used this recipe for two meals. For the first meal, we simply grilled two chicken breasts, smothered in the sauce, on the Foreman grill. For the second meal, we cooked two chicken breasts (without sauce) on the Foreman grill, shredded the chicken, and then took the chicken and put it into the sauce, and then ate on buns. The sauce is really good! We didn't use the smoked salt (cuz what the heck is it!?), but instead used regular salt and the TINIEST bit (like one drop) of liquid smoke.
2 comments:
cool. and i just bought some "cider vinegar" for some dutch oven thing ben is going to make camping. looks good!
this looks really really good. I think I will try the shredded version!
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