http://weberkettleclub.com/forums/meetups-events/2015-wkc-summer-ecook-day-five-july-5th-2015/msg174461/#msg174461
Oh awright ima try it, and perhaps sooner rather than later.
FYI, PBS now has that video content behind a paywall ... I'd seen the video years ago but wanted the sauce recipe, which is nevertheless online in a few places. Below is the original:
Hot Fanny Sauce:1 cup sugar
2 pounds onions, minced (7 to 8 cups)
1 jalapeno, seeded and finely minced
4 cups chicken stock
1-1/2 teaspoons kosher salt
1/8 cup medium-dry sherry
1/2 cup red wine vinegar
1 green bell pepper, roasted, peeled and seeded (see note)
Melt the sugar in a deep skillet; it will take 6 to 8 minutes and the sugar will clump up before it totally melts and caramelizes. Stir occasionally while sugar is melting.
Once sugar is melted and a deep brown color, add the onions and the jalapeno. At this point, the caramel will seize up and you’ll think you failed. Never mind; the water in the onions will melt the sugar clumps back down. Let cook over moderately high heat, stirring occasionally, until very soft and brown, 8 to 10 minutes.
Add the stock and the salt and bring to a boil over moderately high heat. Continue to boil on moderately high heat for abou 30 minutes until sauce is reduced by half, to about 4 cups. Stir in the sherry, cook another minute, and remove from heat.
Transfer the sauce, in batches, to the blender and, holding the top down firmly to prevent accidental burns and splatters, turn the machine on to moderately slow. With machine running, add vinegar and green pepper through the hole in top. Close top and puree at high speed for a moment. Pour back into the saucepan and reheat when needed.
Covered and refrigerated when cool, the sauce will keep for several days or can be frozen for several weeks.
Nutrition information per tablespoon of sauce: 22 calories, 0.13 grams fat (5 percent fat calories), 5 grams carbohydrate, trace protein, trace cholesterol, 48 milligrams sodium.
Note: To roast pepper, place on top of grill or under a broiler. Cook on all sides until skin is black and blistered. Place in paper bag, close top and let sit for 15 minutes. Remove pepper from bag and peel off the charred skin. Halve pepper and remove seeds.