1 cup vinegar
2 slices lemon, rind removed
1 Tbs dried mustard
1 Tbs chili powder
4 cans tomato sauce
1 Tbs soy sauce
1 Tbs brown sugar
2 Tbs honey
1 Tbs red pepper (cayenne pepper)
1 Tbs pickling spice
Place all ingredients into slow cooker and cook on LOW for at least 2 hours.
Since its summer, it is hard to get motivated to pull out the Crock Pot. I did it, religiously, last year because I was dedicated to The Challenge! The motivation is not completely there this year. Unless it is raining cats and dogs with hail the size of golf balls, weather we are familiar with here during Colorado summers, soups and heavy foods do not sound appetizing. Not wanting to let my followers down, I figured I better post something. Now, throughout my lifetime travels, I have collected refrigerator magnets from far away places. While traveling through Memphis, my parents saw this magnet and, knowing my affinity to Elvis AND cooking, thought this was a perfect, cheesy addition to my collection. During these hot summer months, we want to be outside- GRILLING! I thought this would be a good, versatile recipe to use this summer on whatever you choose. When I read that the recipe called for a whole tablespoon of cayenne pepper, i decided that it sounded like too much- so I only used half. Next time, I will use a whole to give it the intended kick. Even without the spicy heat, this sauce is delicious. Tangy and sweet. I am planning on using it on grilled chicken or shredded chicken sandwiches from the slow cooker. This recipe makes A LOT of sauce too. Reading online about homemade BBQ sauce, I have decided that it should last about a month. Or, longer if you throw it in the freezer.
So, flip on your smaller slow cooker, fire up the grill, and eat like a KING!