What you need to know about barbecue sauce: A $200 barbecues barbecue sauce that’s made with a secret sauce that no one knows about.
How the recipe came together: In the 1970s, barbecue sauce was invented in San Antonio by famed Texas barbecue cook and barbecue pioneer Frank Baer.
The name of the sauce comes from the phrase “barbecue sauce,” a combination of “barbeque” and “beef.”
The sauce has a sweet, spicy flavor and, as a result, it’s considered one of the best barbecue sauces in the world.
The recipe is very simple.
Baer created the sauce by combining a blend of chili peppers, black pepper, garlic, red chili flakes, salt and vinegar.
This was a method he used in order to make the sauce so good that it could be used to barbecue a chicken leg.
What we think about the sauce: If you want to make a really good barbecue sauce with a lot of flavor and texture, this is the sauce for you.
It’s perfect for use with chicken and steak.
The secret sauce is made with vinegar and black pepper that are added during the fermentation process.
How to make it: The process of making a good barbecue sauces sauce is very complicated, and many recipes can be found online.
The basic ingredients you need are the ingredients listed above, plus a couple of ingredients you may not be familiar with.
The final product is then cooked in a slow cooker or on the stovetop to give the sauce its signature flavor.
Baers recipe is called “Cranberry-Chili Barbecue Saucer.”
It is available online at many online retailers.
What you need: 1 gallon of chicken broth (about 1.5 pounds) 2 tablespoons black pepper 1 tablespoon garlic salt 1 tablespoon onion powder 1 teaspoon paprika 1 teaspoon onion powder (optional) 1 teaspoon cumin 1 teaspoon salt 1 teaspoon chili powder (Optional) 1 cup dry white wine (about 6 quarts) 1 tablespoon water 3 tablespoons white vinegar (1/4 cup) What to measure: 1/2 cup water 1/4 teaspoon salt 2 tablespoons dry white vinegar 1/3 cup cornstarch 2 tablespoons water 1 tablespoon vegetable oil Directions: Pour the chicken broth into a large pot over medium heat.
Add the garlic, black salt, onion powder, paprika, onion, pepper, cumin, salt, and chili powder.
Saute until the onion is soft and the flavors blend together.
Cook the mixture for about 5 minutes.
Remove the chicken from the pot, drain, and add the white vinegar and water to the pot.
Bring to a boil.
Reduce the heat to low and simmer the sauce, covered, for 15 minutes.
Add water if needed.
This is when the sauce is ready to use.
You can add more water as needed.
If you don’t have a slow-cooker, you can use an electric pressure cooker.
Once the sauce has reached a boil, remove the lid and let the sauce cool for about 15 minutes before serving.
If using a pressure cooker, remove it from the heat and add about 1/5 cup of water to reach boiling point.
Serve the sauce with chicken, chicken wings, beef, or shrimp.