I have had so many requests for DOO BE QUE sauce that I give up .... here is the recipe ..... when you use it though, call it DOOBEQUE sauce, that's all I ask.
This is the original recipe we used .... you break it down ...
ONE Number 10 can of HEINZ (IT WORKS THE BEST) Ketchup
There are 3 quarts in a #10 can .... 32 oz. to a quart
ONE bottle of LIQUID SMOKE
Usually 3.5 oz. There are a few brands on the shelves. I liked WRIGHT'S
ONE two pound pack of brown sugar ... either light or dark
You can break the portions down .... but try to keep in these proportions, they work best. You can just take HEINZ KETCHUP, add brown sugar, smoke to taste, and be done with it. But, the basic proportions work the best.
That is all there is to it. NO cooking, just put all these together and the sauce is ready to go. Put in frig, the longer it sits, the better it is.
There is none better, and nothing in here that people can't like.
When you use it, don't tell anyone what you used in it, or how long it took to make it, just sit back and listen to the compliments.
There are a number of restaurants, caterers, bars, using this now, and they never told .... simplicity .... but if you add ALL the ingredients in ketchup, etc., together, there are a lot of ingredients. YOU just need three things.
Remember, it is DOOBEQUE
