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1
Place the garlic in cup of boiling water for 3 minutes.
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2
Remove and chop fine.
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3
Saute the onions in the olive oil over medium-high heat for 5 minutes, until just starting to brown.
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4
Remove from the heat and wait 1 minute for the pan to start to cool.
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5
Add the chopped garlic, stir, and place mixture in a bowl to cool - never let the garlic hit the hot oil over the fire - this way the garlic will infuse the remaining moisture and not burn and get bitter.
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6
In a large stock pot over medium-low heat add the catsup and bring to a slow simmer, always stirring.
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7
After 10 minutes add the onions, garlic, soy sauce, liquid smoke, Worcestershire sauce, yellow mustard, pickapeppa sauce, and wine vinegar, and let simmer for another 10 minutes, covered.
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8
Cut all the fruit into quarters and squeeze the juice into the pot.
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9
Then, add the fruit to the pot, with the brown sugar, horseradish, and Dr. Pepper.
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10
Continue to simmer for at least 40 minutes, covered.
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11
Add the dried chile peppers and cayenne, turn off heat and let the chiles go to work for about another 20 minutes.
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12
Chicken:
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13
Add all items to a very large pot of boiling water.
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14
Reduce heat, cover with a plate and simmer for 1 hour.
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15
Remove from the pot and let cool to room temperature, covered.
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16
Your grill should be very hot.
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17
We use a smoke box with wet wood chips in the gas grill to add a nice wood flavor (optional).
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18
Lightly spray the grill with non stick spray.
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19
Add the chicken and get nice grill marks on both sides.
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20
The bbq sauce should be in a large pot that has just been removed from the heat.
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21
Very important: Just paint the chicken lightly with the sauce and let it stay on the grill for 1 minute on each side, just to burn the sauce.
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22
Remove from the grill and submerge in the hot bbq suce for a just a second.
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23
Put on platter and serve with very sour dough bread and vinegar and oil based cole slaw, cold beer and look out.
