1 10 oz. can tomatoe paste
2 tbs dry mustard
1/2 tsp liquid smoke
1 jar peach preserves
1/4 cup dark mollases
1/4 cup lemon juice
3 tbs worchter sauce
2 cup yellow onion, diced
6 cloves minced garlic
2 tbs lemon pepper
1 tbs white pepper
1/2 tbs or more red pepper
3 bottles chris an pitts hickoryu BBQ Sauce
1 cup chicken boquet
4 tbs olive oil
3 tbs parsley, choppped
1/2 tsp liquid smoke
1 jar peach preserves
1/4 cup dark mollases
1/4 cup lemon juice
3 tbs worchter sauce
2 cup yellow onion, diced
6 cloves minced garlic
2 tbs lemon pepper
1 tbs white pepper
1/2 tbs or more red pepper
3 bottles chris an pitts hickoryu BBQ Sauce
1 cup chicken boquet
4 tbs olive oil
3 tbs parsley, choppped
Saute the onion in olive oil in a deep 15 quart thich bottom pan. add all other ingredients. bring to a biol while stirring. Heat on low for two hours. color will deeped as the mixture cooks. set aside for tommorow.
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