Copper River Barbeque Sauce |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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Found this on www.fiery- & though it was developed for the fantastic copper River salmon I plan to give it a try on our local bluefish, puppy drum, King & Spanish mackerels that we catch & cook on the grill. Prime fall fishing starting up so will be trying this out on the next catch du jour. Will be making a batch tomorrow & letting it set in the fridge a few days (going fishing Friday). I plan to substitute peanut oil as I detest the aftertaste of canola oil. Baste the fish generously while cooking over indirect heat. Ingredients:
1 1/2 cups onions, finely chopped |
1 3/4 cups celery, finely chopped |
1/2 cup canola oil |
3/4 cup brown sugar |
2 1/2 cups ketchup |
1/4 cup vinegar |
2 1/2 tablespoons prepared yellow mustard |
1 1/2 tablespoons worcestershire sauce |
2 teaspoons salt |
tabasco sauce, to taste (other hot sauce fine too) (optional) |
Directions:
1. In a medium (2- to 3-quart) skillet, sauté the onions and celery in the oil until they are translucent. Stir in the remaining ingredients and bring the sauce to a boil.
2. Lower the heat and simmer gently, uncovered, for up to two hours.
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