>>12970898
Pulliam’s Okie Hots Q Sauce
Originally posted by Tom:
3 tablespoons oil
2 cups chopped onion
2 tablespoons minced garlic
28 oz. ketchup
1 cup chili sauce, like Heinz
6 tablespoons brown mustard
2 tablespoons dry mustard
2 tablespoons black pepper
1 heaping tablespoon cayenne
1/2 teaspoon ground cloves
1/2 cup red wine
1/2 cup fresh lemon juice
1/2 cup dark brown sugar
1/2 cup A-1 Steak Sauce
1/2 cup Worcestershire Sauce
3 tablespoon soy sauce
12 oz. beer, not light
Sauté onion and garlic in oil. Do not brown. Add the remaining ingredients, bring to a boil and reduce to a simmer. Simmer uncovered 25 minutes.
Smokin' Okie's Virgin Mustard Sauce
(Virgin for you first time mustard sauce people)
4 cups yellow mustard
1 cup lemon juice
1 cup honey
1/2 cup cider vinegar
1 teaspoon salt
1 teaspoon cayenne
That’s it, combine, boil, simmer, and eat.
http://www.64knights.com/recipes/recipe_46.htm
PULLIAM'S HOT BARBEQUE SAUCE
From Phil Murphy
Last year, Phil and I were talking about recipes and some of the great old recipes he’d discovered in his mother’s files - one in particular caught my attention - who (our age and older) in OKC hasn’t heard of the old Pulliam’s Barbeque located over on East 10th ….in Oklahoma City…..I never had the chance to go there but remember Dad bringing home some of their famous ribs …. Phil says he thinks it closed in the late 50's but if I recall….the whole state talked and frequented Pulliams….
Talked to Malcolm Haney recently and he has really shed some light on this popular old establishment….Malcolm says “Pulliams was located behind an apartment building on 10th that was only 5 or 6 blocks east of downtown. It was great! All they served was ribs served up on Wonder bread wrappers with 2 slices of white bread….; it had no seats - just a counter around the perimeter and a coke machine in the middle of the room. The bbq pit was actually an old soda pop cooler, the kind with the sliding curved metal doors. I had an ice cream route after my freshman year in college that went right by it. It probably closed a couple years later around 1966 after Pulliam died. Hanns BBQ was originally on 23rd street and sometimes is confused with the old site of Pulliams.
The following is the recipe from Phil’s mom’s files for Pulliam’s hot barbeque sauce. I made it and it is not for the faint of heart….so, I cut some of the heat - husband Tom liked the flavor….I, however, didn't care much for it…. if you like a sweet barbecue sauce - this is not the one for you….but, if you like one with a bite and attitude…might be just the thing…. Phil said he tried making it also, but didn't have all the right ingredients at the time….it's got a lot of ingredients….
1 tablespoon Vegetable Oil
1 small Onion - finely chopped
1 small clove Garlic - minced
1 14-ounce bottle Catsup
1/2 Cup prepared Chili Sauce
3 tablespoons Dijon Mustard
1 tablespoon English Dry Mustard
1 teaspoon freshly ground Black Pepper (original recipe called for 1 Tbl. black pepper)
1-1/2 teaspoons Cayenne pepper
2 whole Cloves
1/4 cup Red Wine Vinegar
1/4 cup Lemon Juice
1/4 cup Brown Sugar (packed)
1/4 cup A-1 Steak Sauce
2 tablespoons Worcestershire Sauce
1-1/2 teaspoons Soy Sauce
3/4 cup Beer
Heat oil in a medium saucepan over medium-low heat.
Add onion - cook 1 minute.
Add garlic - cook 4 minutes. Do not brown.
Stir in remaining ingredients. Heat to boiling - reduce heat and simmer uncovered 25 minutes.
Remove whole cloves.
Makes about 2-1/2 cups.
Froze the leftover sauce…..
Published Feb 6, 2007
Copyright ©2007 The Ponca City News
http://www.okctalk.com/promote-review-local-business/9340-best-bbq-okc-metro-3.html
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Time:
15-20 minutes
Difficulty:
Easy
Serving Size:
N/A Description
This sauce recipe is about 50 or more yrs old and has been handed down through the family of Mr Pulliam.
Ingredients
1 - 8oz. can of black pepper
1 - 8oz. can of red pepper
1/2 lb. of butter
2 1/2 lbs. sugar
1/2 gallon of vinegar
3 bottles of Louisiana hot sauce
1 gallon of catsup
6 lemons
1/2 bottle of Tabasco sauce
Preparation
No prior preparation is required.
Instructions
Combine all ingriedients. Heat to a full boil (a boil which cannot be stirred down). Boil 10 to 15 minutes. Strain after cooker.
Now go bbq some ribs!