Dad's Day: Southern Railway BBQ Sauce

Dads are ALWAYS hard to shop for… at least mine is. Do you get them another tie? A pair of socks? I find myself inevitably resorting to edibles (and sippables) and this year was no different. My legend of a Dad is a master of the barbeque and is always experimenting with different rubs, sauces, and proteins.  As I have been rummaging through the recipes from the old Southern Railway, I felt like there would be nothing better than whipping up a batch of their barbeque sauce from 1920. If there ever was a railway to know their bbq, it would have been the Southern.

Don’t be scared of the quantities (especially the 10 lbs of brown sugar- oh my). You can cut the quantities down without compromising flavor. Morgan and I made a large batch to give to our office Dads as well; two of which have pseudo-adopted us (Pop pop and Rick). They have provided us with ample guidance and wisdom in the last two years. Both of them, and their families, will be stuck with us for some time to come- lucky ya’ll! Thanks for all you dads do- we appreciate it more than you know!

Southern Railway Barbecue Sauce (1920)

NEED: The recipe makes 5 gallons- I cut it WAY down and it was still AMAZING

My Daddy, Jan, and I solving the mystery of Stonehenge

My Daddy, Jan, and I solving the mystery of Stonehenge

  • ¾ cup chili powder
  • 2 quarts bourbon
  • 1 gallon beef stock
  • 1 ½ cups dry mustard
  • 2 cups molasses
  • 5 Tbsp ground black pepper
  • 4 Tbsp salt
  • 4 Tbsp white pepper
  • 2 Tbsp cayenne pepper
  • 2 cups Worcestershire Sauce
  • 1 Case ketchup
  • 1 can chili sauce
  • 4 cups cider vinegar
  • 10 lbs brown sugar
  • 1 lb butter
  • 2 bunch celery, diced small
  • 1 cup shallots, diced
  • 4 green peppers, diced
  •  ½ cup chopped garlic

How To: Saute celery, shallots, garlic, and green pepper until shallots are transparent. Add bourbon and reduce by 2/3. Add all the other ingredients, and steep but do not boil. Cook for one hour, stirring occasionally. Strain and cool. 

Posted on June 20, 2015 and filed under barbeque, condiments, sauces, time travel.