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00Ingredients
1 can tomato soup, 10 3/4 oz.
1 cup tomato sauce
2 tablespoons soy sauce
1 tablespoons Worcestershire sauce
1/2 cup light molasses
2 tablespoons orange peel, finely chopped
1/2 cup blood orange juice (2-3 oranges, juiced)
1 1/2 tablespoons dry mustard
2 teaspoons paprika
1/2 cup dark brown sugar, packed
1/4 cup peanut oil
1/2 teaspoon garlic powder
1 tablespoons seasoned salt
1/2 teaspoon ground black pepper
3-4 drops red food coloring (optional)
Tabasco sauce
cayenne pepper
Instructions
Combine all the ingredients in a saucepan and bring to a boil, then reduce the heat and simmer the mixture uncovered for 20 minutes. Use it to baste beef or poultry during the last 15 minutes of grilling. If you’re using it for chicken wings add 1 teaspoon Tabasco sauce or 1 teaspoon of cayenne pepper.
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Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.
Ingredients1 can tomato soup, 10 3/4 oz. 1 cup tomato sauce 2 tablespoons soy sauce 1 tablespoons Worcestershire sauce 1/2 cup light molasses 2 tablespoons orange peel, finely chopped 1/2 cup blood orange juice (2-3 oranges, juiced) 1 1/2 tablespoons dry mustard 2 teaspoons paprika 1/2 cup dark brown sugar, packed 1/4 cup peanut oil 1/2 teaspoon garlic powder 1 tablespoons seasoned salt 1/2 teaspoon ground black pepper 3-4 drops red food coloring (optional) Tabasco sauce cayenne pepper InstructionsCombine all the ingredients in a saucepan and bring to a boil, then reduce the heat and simmer the mixture uncovered for 20 minutes. Use it to baste beef or poultry during the last 15 minutes of grilling. If you’re using it for chicken wings add 1 teaspoon Tabasco sauce or 1 teaspoon of cayenne pepper.
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