(WJBK) -
Big Rock Chophouse is located at 245 South Eton Street in Birmingham. It's open for lunch and dinner Monday through Saturday.
Click here to learn more about Big Rock Chophouse
Here is the recipe featured on FOX 2 News Morning.
VERNORS BBQ SAUCE
Yield is 3.5 cups
Ingredients:
1 medium onion, finely chopped
4 garlic cloves minced
1/4 cup vegetable oil
1/2 tsp. paprika
1/2 tsp. salt
1-2 tsp. fresh ground black pepper (do not use fine ground black pepper)
1 pinch cayenne pepper ( or adjust to taste )
2 cups of ketchup
1 cups of brown sugar, packed
1/4 cup of cider vinegar
1/4 cup Worcestershire sauce
1/3 cup prepared French's yellow mustard
1 to 1/2 cups of Vernors Ginger Ale
Cooking Method
Heat oil over medium heat and add onion and sauté for 3 minutes. Add garlic and sauté for 2 minutes.
Add chili powder, paprika, cayenne, salt and black pepper and stir for 1 minute.
Add all remaining ingredients (except Vernors) and bring to a boil stirring with a wooden spoon.
Reduce heat to low and simmer uncovered, stirring occasionally for 1 hour over low heat
Finish with Vernors.
