We are hard-core Dinosaur BBQ fans; it is the one place we never skip when we’re in Rochester, and if we’re lucky my mom will occasionally bring it to PA when they visit. And as controversial as the subject of BBQ can be, Dino is by far the best I’ve had to date. Ribs are great, pulled pork is great, sides are awesome – I can’t complain, which honestly doesn’t happen too often, just ask Mike. The “Mutha” BBQ sauce is fan-freaking-tastic too. It is the mother sauce that is used throughout their cookbook, so it is super versatile, and I find myself using it for more than just BBQ. I use it in place of ketchup in and on top of meatloaf, in shepherd’s pie, in creamy dressings to give them a BBQ kick, and the list just goes on and on…
I make the standard, not super hot sauce, aka their Sensuous Slathering Sauce, but if you love it hot hot, you can add two to three Habanero peppers, and you’ll essentially have their Wango Tango Sauce. Don’t you just love the names too?
I really try to get a good mince on the veggies, so they bled in evenly. You could certainly use the food processor to chop everything up too, I would just do each veggie separately so you can control the size of each one better.
And of course you can buy their lovely sauce from them as well, if you aren’t in the mood to whip up a batch yourself – just check out their Dino Store online .
Dinosaur Barb-B-Que’s Mutha SauceAdapted slightly from Dinosaur Bar B Que An American Roadhouse Makes 6 to 7 cups of sauce 1/4 cup vegetable oil 1 cup minced onion 1/2 cup minced green pepper 1 jalapeno pepper, seeded and minced pinch of each kosher salt and fresh ground black pepper 2 tablespoons minced garlic 1, 28-ounce can tomato sauce 2 cups ketchup (preferably Heinz) 1 cup water 3/4 cup Worcestershire sauce 1/2 cup cider vinegar 1/4 cup lemon juice 1/4 cup molasses 1/4 cup cayenne pepper sauce 1/4 cup spicy brown mustard 3/4 cup dark brown sugar, packed 1 tablespoon chili powder 2 teaspoons coarse fresh ground black pepper 1/2 teaspoon ground allspice 1 tablespoon liquid smoke (optional – but I highly recommend)
In a large sauce pan heat oil over medium high heat. Add in onions, peppers, and a pinch of both salt and fresh ground black pepper. Cook until soft and golden, stirring occasionally; this will take about 10-15 minutes because a lot of water will evaporate of the finely minced veggies. When onions and peppers start to turn golden, add in the minced garlic and stir constantly for one minute. Pour all remaining ingredients into the pan, except for the liquid smoke. Bring sauce to a boil and then lower to a simmer of 10 minutes, stirring occasionally so the sauce does not stick to the bottom of the pan.
After 10 minutes, remove from heat. Stir in the liquid smoke and let sauce cool. Pour into a container(s), cover, and store in the fridge until ready to use. I have found that this has a great shelf life, as long as it is refrigerated.
The HOT, “Wango Tango” Variation:Additional Ingredients: 2-3 Habanero peppers, minced* 1/2 teaspoon cayenne pepper
Add Habanero along with the peppers and onions, following directions above.
Add cayenne pepper with the remaining ingredients after veggies have been cooked down.* Just a friendly reminder – be careful when working with Habanero peppers. Wear gloves to keep your fingers from coming in contact with the hot capsaicin oil; your eyes and other sensitive areas will thank-you later.