Marty’s Best of Show BBQ Hawg Sawce

Marty Cockerill, Jacksonville, IL, wins Best of Show and a Mrs. Wages Gift Basket from Illinois County Fair Queen Brittani Schisler for his barbeque sauce.

Best of Show: Pickles, Sauces and Relishes

"I love BBQ. I am a certified BBQ judge. I work in a locker plant in Jacksonville, IL,. I’ve been involved with meat for 32 years. I was just messing around one day and I have hundreds of bottles in my collection. I made a gallon up and took it home and sampled it. I started mixing spices and six gallons later I came up with the sauce. My girlfriend says ‘it’s the one!’ I’m selling it in a few local stores in Jacksonville. It’s the first time I entered the fair. I was very proud."

Yield: Approx. 16 pints

Ingredients:
1 gallon ketchup – 33% solids
2 pounds brown sugar
1 Tbsp honey
1 tsp granulated garlic
1 tsp minced onion
1 tsp salt
1 tsp liquid smoke
1 Tbsp molasses
1 Tbsp paprika
1/2 tsp ground mustard
1/8 tsp red pepper flakes
1/2 cup Worchestershire
1 tsp white vinegar
1 tsp black pepper
2 Tbsp lemon juice
3 ounces raisin puree (1/3 cup of raisins)

Directions:
Combine all ingredients in large stock pot. To make raisin puree, take 1/3 cup raisins and puree in food processor. Bring to boil, stirring occasionally. Reduce heat and simmer. Cook 20 minutes. Remove from heat. Ladle sauce into jars. Make sure jars, lids and sauce are hot. Place jars in water bath for 15 minutes. Remove from water bath and place on clean towel to cool. Once jars have sealed, remove bands and store in a cool, dry place. Sauce should be used within 18 months.