1956 Bangor Club Barbecue Sauce
Bangor Club Barbecue Sauce offers a rich, smoky flavor with a hint of spice, perfect for grilling enthusiasts and those seeking a homemade, versatile condiment.
Ingredients
- 12 cups chopped celery ⓘ
- 12 cups chopped onion ⓘ
- 1 pint salad oil ⓘ
- 18 large cloves garlic ⓘ
- 2 pounds brown sugar ⓘ
- 1 to 1.5 ounces dry mustard ⓘ
- 1/4 cup salt ⓘ
- 8 teaspoons pepper ⓘ
- 21 (8 oz) cans tomato sauce
- 21 cans water ⓘ
- 1 pint vinegar ⓘ
- 1 pint lemon juice ⓘ
- 3 (5 oz) bottles Worcestershire sauce ⓘ
- 6 red peppers ⓘ
- 1.5 teaspoons cayenne ⓘ
- 3 teaspoons paprika ⓘ
- 6 chili peppers ⓘ
Instructions
- Fry chopped onions and celery in salad oil until slightly brown.
- Add the fried vegetables and remaining ingredients to a large pot.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
- Seal the hot sauce in sterilized jars for storage.
Tips & Substitutions
To enhance the flavor, consider using fresh garlic instead of jarred. If you're short on time, you can use pre-chopped onions and celery found in the produce section. For those looking for a spicy kick, feel free to increase the cayenne or add a dash of hot sauce to taste. This sauce can also be used as a marinade, making it versatile for grilling. To elevate your meal, serve it alongside dishes like Festive Green Beans.
Serving Suggestions
This barbecue sauce pairs beautifully with grilled meats, especially chicken and ribs. For a complete meal, serve it with sides like Dilly Brussel Sprouts or Orange Salad (Makes 8 To 10 Servings). You can also use it as a dipping sauce for appetizers or as a glaze for roasted vegetables. Drizzle over a vegan burger for added flavor, making it suitable for various dietary preferences.
Storage & Reheating
Store any leftover barbecue sauce in sterilized jars in the refrigerator for up to a month. Ensure the jars are tightly sealed to maintain freshness. If you want to store it longer, consider freezing the sauce in airtight containers or freezer bags, where it can last for up to six months. When ready to use, thaw in the refrigerator overnight and reheat gently on the stove.
Nutrition & Diet Analysis (per serving)
Each serving of 1956 Bangor Club Barbecue Sauce contains roughly 1302 calories, with 28g protein, 158g carbohydrates, and 82g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (193% of the Daily Value), and vitamin C (161% of the Daily Value). Note that it is relatively high in sodium, at 1491mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I adjust the sweetness of the sauce?
Absolutely! If you prefer a less sweet sauce, reduce the amount of brown sugar or substitute it with a sugar alternative like agave syrup. You can also balance the sweetness by increasing the acidity with a bit more vinegar or lemon juice, creating a more tangy flavor profile.
How can I make this recipe spicier?
To amp up the heat in this barbecue sauce, you can add more cayenne pepper or include additional chili peppers. Consider using various types of hot peppers for different flavor profiles, such as jalapeños or serranos. Just remember to taste as you go to achieve your desired level of spiciness.
Is this barbecue sauce suitable for canning?
Yes, this sauce can be canned, but it's essential to follow proper canning procedures to ensure safety. Make sure to sterilize your jars and lids thoroughly. Process them in a water bath canner for the recommended time based on your altitude. Always check seals after canning and store in a cool, dark place.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).