Signature Dish of Skyhooks

Sky's Family Secret BBQ Sauce

Here is my recipe for the 'secret' BBQ sauce I grew up with. Recently, I learned this family recipe is not so secret after all! Over the years, I've slightly modified the original recipe to suit my personal taste. The 'secret' two ingredients are "A1 Steak Sauce" and Worcestershire Sauce, in equal portions. I do not believe there is any substitute for the A1 Steak Sauce, which is commonly found in the USA. So, here's the 'secret' recipe that's no longer secret ;D - Sky

Sky's BBQ Sauce

Ingredients

Chopped Onions Galore (tons)! (yellow, Vidalia, or cook's choice)
1.5 sticks butter*, sliced in pats (DO NOT USE MARGARINE!)
Lots of minced garlic - cook's choice for quantity
(the jarred or tubed sorts work fine)
1 15-oz* bottle of "A1 Steak Sauce"
1 15-oz* bottle of "Lea & Perrins Worcestershire Sauce"
1/2-cup (or more, to taste) of honey

Optional: 1 large lemon (to use with fowl or pork)
Optional: Corn starch slurry to thicken sauce
Equipment: 3- or 4-quart sauce pan

Method

Roughly chop onions -- the more chopped onions, the better (four or five large onions of choice). Place chopped onions in large 3- or 4-quart sauce pan and put on a stove burner over medium-high heat.

Slice butter (NOT margarine) into large pats and add to chopped onions.

Add chopped or minced garlic (about 3 or 4 cloves, or more to taste) to the sauce pan and stir.

If using this BBQ sauce for fowl or pork, zest the peel of an entire lemon into the sauce pan with the onions, garlic and butter. Slice the zested lemon into halves or quarters and squeeze juice through a strainer (to catch the seeds) into the sauce pan.

Occasionally stir contents until the butter is melted.

Then, empty well-shaken contents of the 15-oz bottle of A1 Steak Sauce into the sauce pan with the onions - do not discard the bottle, yet. Remove the special plastic spout from the top of a 15-oz bottle of Worcestershire Sauce and pour half of its contents into the empty bottle of A1 Steak Sauce. Replace the cap onto the "A1" bottle and shake well, then pour into the sauce pan, along with the remaining sauce from the Worcestershire bottle. Bottles may now be recycled or discarded.

Drizzle and stir in the 1/2- to 3/4-cup of honey into the BBQ sauce.

Stir to thoroughly incorporate the ingredients. Cook over a medium simmer and stir often until onions are translucent, about 30 minutes.

If desired, thicken BBQ sauce with a corn starch slurry -- 2+ heaping TBS cornstarch with 1/2-cup water. Stir in corn starch slurry and bring BBQ sauce to a gentle boil for about 5 minutes -- stir very frequently so the chopped onions don't settle and burn at the bottom of the pan. If BBQ sauce gets too thick, then thin with either water or chicken stock.

Let sauce cool. Remove a suitable portion of the BBQ sauce to slather on favorite meats as they grill to perfection. Be sure to return left-over 'used basting' BBQ sauce back to another sauce pan and bring it to a boil for a few minutes to help prevent any potential cross contamination that may have happened when the meat was basted.

Please note this particular BBQ sauce has a tendency to "blacken," which can be very very tasty ;)

Serve the BBQ Sauce on the side with the grilled meats. Refrigerate any leftover BBQ Sauce.

SIDE NOTE: A blender (stick or conventional) can be used to smooth/puree the BBQ sauce if desired.

* To reduce the recipe size, use 10-oz bottles of A1 Steak and Worcestershire Sauces and 1 stick of butter instead.

Submitted June 2009

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