Recipe courtesy of Tim Mikeska

Rudy Mikeska's Bar B-Q Sauce

Though the quantities are large, these are the recipes tested by the chef.
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  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 3 to 4 gallons
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1 pound butter

1 pound onions, finely chopped

5 lemons, cut into 8 wedges, lengthwise

1/3 gallon Worcestershire sauce

3 ounces red wine vinegar

3 ounces granulated garlic

1 to 2 pounds brown sugar, to taste

1 gallon ketchup

12 ounces tomato juice

8 ounces V-8 juice

Tomato puree, as needed for thickness

Salt and freshly ground black pepper, to taste


  1. In a large sauce pot, melt the butter. Add the onions, lemons, Worcestershire sauce, red wine vinegar, and granulated garlic, cook until the onions are soft. Then add the brown sugar, ketchup, tomato juice, V-8 juice, and tomato puree. Taste and adjust the seasonings.;