Time 8h20m Yield 12 Number Of Ingredients 11 Steps:
Whisk the ketchup, water, molasses, Worcestershire sauce, white wine vinegar, Dijon mustard, brown sugar, salt, hot pepper sauce, granulated garlic, and black pepper together in a small heavy-bottomed saucepan and place over medium heat. Bring to a boil, reduce heat to low, and continue cooking at a simmer, stirring together, another 10 minutes. Remove from heat and allow to cool completely. Pour into a glass jar and store uncovered in the refrigerator for 8 hours or overnight. This allows the flavors to blend and reduce any sharpness from the vinegar.
Time 2h35m Yield 84 servings, 1 meatball each Number Of Ingredients 10 Steps:
Heat oven to 375°F. Mix bread crumbs and milk in large bowl; let stand 5 min. Add all remaining ingredients except barbecue sauce; mix just until blended. Shape into 84 (1-inch) balls. Place on rimmed baking sheet sprayed with cooking spray. Bake 20 min. or until done (160ºF). Transfer to Slow Cooker. Add barbecue sauce; cover with lid. Cook on LOW 2 to 4 hours (or on HIGH 1 to 2 hours).
Time 2h30m Yield 8 pints Number Of Ingredients 7 Steps:
Process all vegetables in a food processor to desired consistency. We like ours to be a bit chunky like salsa. Bring vinegar, salt and sugar to a boil on the stove to dissolve ingredients. Combine everything in a large stock pot. Bring to a boil and then simmer uncovered for 2 hours. Can in pint jars or enjoy immediately.
Time 6h Number Of Ingredients 10 Steps:
- Combine garlic salt and pepper; rub over roast. Brown roast on all sides in hot oil in a large skillet. Transfer roast to a 4-quart electric slow cooker. Cut roast in half to ensure even cooking. Combine cola and next 3 ingredients; pour over roast.
- Cover and cook on HIGH 5 to 6 hours or on HIGH 1 hour and then low 7 to 8 hours. Remove roast, reserving juices in slow cooker; keep roast warm.
- Combine cornstarch and 1/4 cup water, stirring well; stir into juices in slow cooker. Cook, uncovered, on HIGH 15 minutes or until thickened, stirring occasionally. Serve gravy over roast.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Sauté onion in oil until soft. Add remaining ingredients. Bring mixture to a boil and then simmer for 40 minutes. Until sauce reaches thickness of molasses.
Time 1h Yield 8 cups Number Of Ingredients 12 Steps:
Saute onions in hot oil until tender; do not brown. Stir in remaining ingredients; bring to boil. Reduce heat and simmer, uncovered, 45 to 60 minutes, until mixture begins to thicken. Cool and pour into pint jars with tight-fitting lids. Store in refrigerator. Keeps a year. Use as you would any barbecue sauce: to grill poultry, beef, pork; to mix with ground beef to make barbecued beef. Or just as a sauce spooned over roasted or broiled meats.
