Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this month

Ad Space M-4

Spicy Texas BBQ Sauce



Posts : 16525
Thanked : 805
Join date : 2013-01-12

Spicy Texas BBQ Sauce

Post by Lobo on Sat 16 Jan 2016, 12:26 am

Spicy Texas BBQ Sauce

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 140 minutes
Servings: 4
A happy marriage between the tomato-based barbecue sauce beloved by Texans and the vinegar sauce popular in North Carolina, this spicy hybrid is great served with a smoked brisket.

  • Printer Friendly Version

  • 7


  • 1 large yellow onion, thinly sliced
  • 10 oz. (315 g) plum tomatoes, halved
  • 5 large garlic cloves, crushed
  • 1/4 cup (2 fl. oz./60 ml) plus 2 Tbs. olive oil
  • 1 1/4 tsp. kosher salt, plus more to taste
  • 1 Tbs. freshly ground pepper, plus more to taste
  • 1 1/3 cups (11 fl. oz./345 ml) ketchup
  • 1/2 cup (4 fl. oz./125 ml) apple cider vinegar
  • 1/3 cup (3 fl. oz./80 ml) fresh orange juice
  • 1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar
  • 3 Tbs. white vinegar
  • 2 Tbs. Worcestershire sauce
  • 1 Tbs. molasses
  • 1 heaping Tbs. chili powder
  • 1 heaping Tbs. paprika
  • 1/8 tsp. ground coriander
  • 1/8 tsp. ground cumin

Related Recipes

  • 8-Hour Smoked Brisket >


Preheat an oven to 375°F (190°C).

In a large bowl, combine the onion, tomatoes and garlic. Drizzle with 2 Tbs. of the olive oil, season with the salt and pepper, and toss to coat the vegetables with the seasonings. Spread the vegetables in a single layer on a baking sheet and roast until they are soft and browned in places, about 20 minutes.

Remove the vegetables from the oven and scrape them into a saucepan. Add the remaining 1/4 cup (2 fl. oz./60 ml) olive oil, the ketchup, cider vinegar, orange juice, brown sugar, white vinegar, Worcestershire sauce, molasses, chili powder, paprika, coriander and cumin and whisk to combine. Bring the sauce to a boil over high heat. Reduce the heat to low and simmer the sauce, uncovered, stirring occasionally, until it is thick enough to coat the back of a spoon, 2 hours or more. Turn off the heat and let the sauce cool to room temperature. Pour the contents of the saucepan into the jar of a blender and puree, adding water if necessary to reach the consistency of barbecue sauce. Taste and add more salt, pepper or spices to taste. Makes 4 cups (1 l).

Adapted from Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking, by Ben Ford and Carolynn Carreño (Atria Books, 2014).

    Current date/time is Sun 23 Oct 2016, 1:01 pm