There is my signature barbecue sauce and some might agree it’s even better that any bottled but must be chilled overnight to blend the flavors… don’t even think about using this sauce the same day it is make it will take on a whole new flavor if left overnight or longer

If you prefer a smoother sauce and less fat omit the oil, chopped onion and garlic, then in the saucepan mix all remaining ingredients together, then add in 1 teaspoon each garlic powder and onion powder and simmer for 1 hour, cool the refrigerate overnight, since the sauce will reduce after 1 hour simmering time the yield is only estimated

If using the onion and garlic powder option any leftover sauce will keep for 6 weeks refrigerated tightly covered in a glass jar

Yield about 2-1/2 cups

INGREDIENTS:

1/4 cup oil

1 medium onion, finely chopped

4 garlic cloves, minced

1 tablespoon plus 1 teaspoon mild chili powder (5 teaspoons)

1/2 teaspoon paprika

1/2 teaspoon seasoned salt or white salt (or to taste)

1 teaspoon fresh ground black pepper

2 cups ketchup

1 cup brown sugar, packed

1/4 cup cider vinegar or red wine vinegar

1/3 cup French’s brand prepared yellow mustard

1/4 cup Worcestershire sauce

3 teaspoons liquid smoke seasoning (please do not omit)

cayenne pepper (optional and to taste)

INSTRUCTIONS:————————————————-

In a medium bowl combine the chili powder with the next 9 ingredients; mix until well blended

Heat oil over medium high heat in a saucepan; add in onions and saute until transparent (about 3-4 minutes.

Add in garlic; cook stirring for 2 minutes.

Add in the sauce mixture; bring to a boil over medium stirring.

Reduce heat to low then season with cayenne pepper if desired and simmer uncovered for about 1 hour (if you have a splatter screen then use it to cover the pot).

Cool then refrigerate for 24 or more hours before using.

You will also find this recipe on Recipezazz.com

These are at their best when grilled but of coarse may be broiled or pan fryed, plan ahead the patties must be chilled for 6-24 hours to blend the flavors,  serve on toasted garlic buns along with favorite condiments

This recipe with reviews may also be found HERE

Notes from our test kitchen; because of the high sodium content in the dry soup mix I would suggest not to add in any extra salt

Servings 6

Ingredients:

2 pounds ground beef

1 egg , slightly beaten

1 (1-ounce) package dry onion soup mix (can use half package)

6 garlic cloves, finely chopped (about 2 tablespoons, can use 1-1/2 teaspoon garlic powder)

1/3 to 1/2 cup dry breadcrumbs (or use crushed soda cracker crumbs)

1 tablespoon Worcestershire sauce (can use 2 tablespoons)

1 teaspoon fresh ground black pepper

Instructions:

In a large bowl using clean hands  combine the ground beef with all ingredients until mixed.

Divide the mixture into 6 or 8 even patties, then place in a tray or large plate.

Cover and refrigerate for at least 6 to 24 hours.

Grill or broil until cooked.

You will also find this recipe on Recipezazz.com