| 1 | Method: |
| 2 | In a large sauce pot render the bacon on low to medium heat until it is lightly browned all over. |
| 3 | Add the bacon fat or drippings and onions (see notes) and continue cooking until the onions begin to brown. |
| 4 | Add in the garlic, pepper, clove, allspice and coriander and cook for one minute. |
| 5 | Add the brown sugar and molasses and simmer for one hour (see notes). |
| 6 | Add the vinegar, chipotles and ham hocks, bring to a boil, reduce to a simmer and cook until the volume is reduced by half. |
| 7 | Add the ketchup and worcestershire and slowly simmer for 3 to 4 hours, stirring occasionally (see notes). |
| 8 | Strain. |
| 9 | note (added by tony from notes taken while watching reed make this sauce): Drippings from a smoked brisket can (should?) be used in place of or in addition to the bacon fat. |
| 10 | Use white onions if possible instead of yellow onions. |
| 11 | Use a vinegar that will complement whatever beverage you"re serving: malt vinegar with beer, wine vinegar with wine, cider vinegar with hard cider, and so on. |
| 12 | Have the butcher split the bones. |
| 13 | They should be added to the bacon while rendering. |
| 14 | Reed also added the garlic cloves to the bacon while rendering to roast the garlic. |
| 15 | Simmering the sauce in step 1 is done to kill the sweetness. |
| 16 | Simmering times in step 3 are a minimum; overnight is better. |
| 17 | "barbecue" is reed"s spelling, not mine! |
| 18 | recipe by : reed hearon ( |
