Copper River Barbeque Sauce

---

Found this on www.fiery-foods.com & though it was developed for the fantastic copper river salmon i plan to give it a try on our local bluefish, puppy drum, king & spanish mackerels that we catch & cook on the grill. Prime fall fishing starting up so will be trying this out on the next catch du jour. Will be making a batch tomorrow & letting it set in the fridge a few days (going fishing friday). I plan to substitute peanut oil as i detest the aftertaste of canola oil. Baste the fish generously while cooking over indirect heat.

---

Steps

---

In a medium skillet , saut the onions and celery in the oil until they are translucent.

---

Stir in the remaining ingredients and bring the sauce to a boil.

---

Lower the heat and simmer gently , uncovered , for up to two hours.

---

Ingredients

---

onions, celery, canola oil, brown sugar, ketchup, vinegar, prepared yellow mustard, worcestershire sauce, salt, tabasco sauce