Although its Friday I made "Roxy's Saturday Night Special " with a twist

[smokendevo]

With summer coming I needed some BBQ sauce.
Made a double batch of this tonight. Good stuff for ribs.

Roxy's Saturday Night Special

Single batch recipe
1/2 cup Ketchup
1 tbsp. worchestershire sauce
1 tbsp. slotts honey mustard
1 tbsp. Lemon juice
1/4 cup brown sugar
2 tbsp. molasses
1 tbsp. cane syrup
1 tbsp Jack Daniels sour mash whiskey
1 whole head of roasted garlic, mashed
1 tsp. creole seasoning (emerils essence)
1/3 cup minced onion
1/2 cup cider vinager
1/2 tsp black pepper
1 tsp. paprika
1/2 tsp. chili powder
1 tsp. dried mustard
1/2 tsp. liquid smoke
1 tbsp. cider vinager
1 tbsp. Tatonka Dust

Combine ingredients and simmer for 45 minutes, stirring ocassionally.
When finished cooking, add 1 tbsp. cider vinegar to thin the sauce out a bit as it can get a bit too thick.

For a smoother sauce, blend on high for a couple minutes.

Roasting the garlic


giving it a good mix up in the electric hand mixer. The onion got the same treatment.


Got ever thing in a pot and simmered for 45 minutes.


Looks pretty good 


Now to blend it down, onions where a little chunky.


Use the old ketchup bottle


This will do for awhile. Let cool and blend in the fridge for a while.

[spuds]

Bookmarked and a HUGE Thank You for sharing that!!

[sparky]

looks good.  it has a nice color to it.   

[Smokin Don]

Looks and sounds good SD, TFS recipe!!! Don

[drholly]

That sounds excellent. Thank you for sharing it!

[sliding_billy]

Sounds like a really nice sauce.

[smokendevo]

I know it sounds like a lot of stuff for BBQ sauce but once you get everything collected it all goes together very well.
The recipe calls for you to add cider vinegar to thin it out but I think its just the right constancy with out doing that.
Make sure you use roasted garlic  and not powered. It makes a big difference.
Being vinegar based it should last in the fridge for a long time, or I know people who can/jar this and always have it on hand.

Roxy is a chief/cook in a restaurant in Oro Station, Ontario. He use's a lot of his creations on the job so they can't to bad. 
He has many other rubs, marinades, brines, mops & sauces that he shares freely with fellow members of the forum he belongs to.

[Las Vegan Cajun]

Roxy is a chief/cook in a restaurant in Oro Station, Ontario. He use's a lot of his creations on the job so they can't to bad. 
He has many other rubs, marinades, brines, mops & sauces that he shares freely with fellow members of the forum he belongs to.

Sounds great, maybe you can lure Roxy over to LTBBQ and share some of those wonderful recipes here too. 

[TwoPockets]

I am going to try this!

[deestafford]

I have a number of Roxy's recipes that I collected over the years from another forum that I can't remember, wish I did.  It was one of the first I started going to when I started on the cooking sites.  Like others mentioned, I wish we could get him here.  He is really, really good. 
 
What all do you use this sauce with?

Dee