Post by thisisside5 on Jul 10, 2009 16:30:41 GMT -5
Dinosaur Mutha Sauce
While visiting my sister-in-law in Syracuse, NY, they took us to a “roadhouse” BBQ joint downtown, Dinosaur Bar B Que. The curbs outside were lined with dozens of motorcycles (mostly Harleys). After a 30 minute wait for a table, we were treated to some of the best 'Q' I've been privileged to sample. Every time we visit them now I make sure we also visit the Dinosaur. If you ever get a chance to stop in there, I can guarantee you a unique experience – culinary and otherwise.
I purchased a Dinosaur Bar B Que cookbook on one of my visits. While an entertaining read, detailing the history of the joint growing from a 55 gallon homemade cooker hauled to bike rallies and state fairs to converting an old “shot and beer “ bar/diner below the local bike shop into the crowded music and Q mecca it is today; the best stuff in the book is in the recipes.
I've been making their “Mutha Sauce” for several years, and have grown to prefer it over any other...
¼ cup vegetable oil
1 cup minced onion
½ cup minced green pepper
1 jalapeño pepper, seeded and minced
* 3 habanero peppers, seeded and minced
* ½ tsp cayenne pepper
pinch each of kosher salt and black pepper
2 T minced garlic
1 can (28 ounces) tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
¾ cup Worcestershire sauce
½ cup cider vinegar
¼ cup lemon juice
¼ cup molasses
¼ cup cayenne pepper sauce
¼ cup spicy brown mustard
¾ cup dark brown sugar, packed
1 T chili powder
2 tsp coarsely ground black pepper
½ tsp ground allspice
1 T Liquid Smoke
* Include for Hot BBQ Sauce
Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green pepper, jalapeño, and habanero peppers, along with the cayenne, and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour into a container, cover and store in the fridge til ready to use.
Personal notes – The book says that this makes 6 to 7 cups. Guess they couldn't add!! I wind up with a lot more than that. (12 cups) I do use a lot more garlic than they call for, plus extra jalapeños 'caus I don't have any cayenne pepper sauce.
What I can tell you for certain though is that this stuff is GOOD. Give it a try -- I'll bet that you'll like it.
While visiting my sister-in-law in Syracuse, NY, they took us to a “roadhouse” BBQ joint downtown, Dinosaur Bar B Que. The curbs outside were lined with dozens of motorcycles (mostly Harleys). After a 30 minute wait for a table, we were treated to some of the best 'Q' I've been privileged to sample. Every time we visit them now I make sure we also visit the Dinosaur. If you ever get a chance to stop in there, I can guarantee you a unique experience – culinary and otherwise.
I purchased a Dinosaur Bar B Que cookbook on one of my visits. While an entertaining read, detailing the history of the joint growing from a 55 gallon homemade cooker hauled to bike rallies and state fairs to converting an old “shot and beer “ bar/diner below the local bike shop into the crowded music and Q mecca it is today; the best stuff in the book is in the recipes.
I've been making their “Mutha Sauce” for several years, and have grown to prefer it over any other...
¼ cup vegetable oil
1 cup minced onion
½ cup minced green pepper
1 jalapeño pepper, seeded and minced
* 3 habanero peppers, seeded and minced
* ½ tsp cayenne pepper
pinch each of kosher salt and black pepper
2 T minced garlic
1 can (28 ounces) tomato sauce
2 cups ketchup (preferably Heinz)
1 cup water
¾ cup Worcestershire sauce
½ cup cider vinegar
¼ cup lemon juice
¼ cup molasses
¼ cup cayenne pepper sauce
¼ cup spicy brown mustard
¾ cup dark brown sugar, packed
1 T chili powder
2 tsp coarsely ground black pepper
½ tsp ground allspice
1 T Liquid Smoke
* Include for Hot BBQ Sauce
Pour the oil into a large saucepan and set over medium-high heat. Toss in the onions, green pepper, jalapeño, and habanero peppers, along with the cayenne, and give them a stir. Season with a pinch of salt and pepper and cook til soft and golden. Add the garlic and cook for 1 minute more. Dump in everything else except the Liquid Smoke. Bring to a boil, then lower the heat so the sauce simmers. Simmer for 10 minutes. Swirl in the Liquid Smoke and let the sauce cool. Pour into a container, cover and store in the fridge til ready to use.
Personal notes – The book says that this makes 6 to 7 cups. Guess they couldn't add!! I wind up with a lot more than that. (12 cups) I do use a lot more garlic than they call for, plus extra jalapeños 'caus I don't have any cayenne pepper sauce.
What I can tell you for certain though is that this stuff is GOOD. Give it a try -- I'll bet that you'll like it.
