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Recipe: Dinosaur Bar-B-Que’s Mutha Sauce

In another life, a different career (and what now feels like a different world), I used to travel most weeks to two different cities.  On these trips, there was usually very little time to explore the city outside of work.  Travelling with veterans who had been at the job for years gave me a quick glimpse into gems in many cities – restaurants and bars that I never would have found otherwise.

One of these places was Rochester, NY where I was introduced to Dinosaur Bar-B-Que ( and randomly met the owner’s son at a bar years later).  His family opened the original location in Syracuse, but now they’re across NY state and even have a location in NYC (in Harlem).  This recipe is for a sauce that is the basis for many of their dishes.  I suggest you make extra and freeze it – you’ll definitely want more!

Mutha Sauce

Makes about 6 cups

  • ¼ cup vegetable oil
  • 1 cup minced onion
  • ½ cup minced green pepper
  • 1 jalapeno, seeded and minced
  • 2 tablespoons minced garlic
  • 1 28-ounce can of tomato sauce
  • 2 cups ketchup
  • 1 cup water
  • ¾ cup Worcestershire sauce
  • ½ cup cider vinegar
  • ¼ cup lemon juice
  • ¼ cup molasses
  • ¼ cup cayenne pepper sauce
  • ¼ cup spicy brown mustard
  • ¾ cup dark brown sugar, packed
  • 1 tablespoon chili powder
  • 2 teaspoons coarsely ground black pepper
  • ½ teaspoon ground allspice

Heat the oil in a large saucepan over medium-high heat.  Add the onions, green pepper and jalapenos and season with salt and pepper.  Cook until soft before adding the garlic.  Let cook for 1 minute and add in all the other ingredients and stir.  Bring to a boil, then lower the heat and simmer for about 10 minutes.

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