| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Barbecue, Sauce |
48 |
Servings |
INGREDIENTS
| 28 |
oz |
Ketchup |
| 12 |
oz |
Chili Sauce |
| 1/3 |
c |
Prepared Mustard |
| 1 |
tb |
Dry Mustard |
| 1 1/2 |
c |
Brown Sugar; Firmly Packed |
| 2 |
tb |
Freshly Ground Black Pepper; Coarsely Ground |
| 1 1/2 |
c |
Wine Vinegar |
| 1 |
c |
Fresh Lemon Juice |
| 1/2 |
c |
Bottled Steak Sauce; Thick |
| 1 |
ds |
Tabasco Sauce; To Taste |
| 1/4 |
c |
Worcestershire Sauce |
| 1 |
tb |
Soy Sauce |
| 2 |
tb |
Salad Oil |
| 12 |
oz |
Beer |
|
|
Minced Garlic; If Desired |
INSTRUCTIONS
Recipe By : Big Boy Barbecue Book & The Tested Recipe Institute, INC.
Combine all ingredients except the garlic and mix well. Pour into pint jars
to store. The sauce may be stored for several weeks in the refrigerator.
For longer storage, freeze in freezer. About an hour before using the
sauce, add the garlic if desired.
Makes 6 pints.
Posted to bbq-digest by "Patrick Lehnherr" <lehnherr@isd.net> on Aug 25,
1998, converted by MM_Buster v2.0l.
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