| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Atlanta |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
ga |
CANNED WHOLE TOMATOES WITH JUICE |
| 1 |
qt |
WORCHESTER |
| 1 |
qt |
WHITE VINEGAR |
| 2 |
md |
ONIONS (PEELED & CHOPPED) |
| 1/2 |
lb |
BUTTER OR MARGARINE |
| 1 1/2 |
ts |
BLACK PEPPER |
| 1/2 |
ts |
RED PEPPER |
| 1 1/2 |
ts |
SALT |
| 1 1/2 |
ts |
MUSTARD (DRY OR PREP. ?) |
| 2 |
tb |
GRANULATED SUGAR |
| 2 |
|
LEMONS; WASHED & HALVED |
| 2 |
cn |
(SMALL) TOMATO PASTE |
INSTRUCTIONS
In a 8 quart sauce pan place all ingred. except lemons and t.paste. bring
to boil. squeeze lemons into sauce, drop halves in. reduce heat and simmer
for 30 to 45 min. remove lemon halves let cool and squeeze again. discard
lemon skins. strain sauce return to clean pot. add tomato paste for body.
place cooked meat on flat dish; brush on all sides with bbq, serve hot. if
meat is cold preheat oven to 300 deg. place meat on flat pan. brush with
sauce cover with foil and allow to rest in oven for 30 min to absorb
flavor.
***APPLY BBQ SAUCE ONLY AFTER COOKING***
bbq sauce never brushed on meat during cooking. may be good for chicken
to?."
Source: robert hughey & james rowland jr. Taught by deacon mark hubbard of
wheat street baptist church a 125 year old down town atlanta church.
Posted to bbq-digest V5 #496 by "Randy & JoAnne Dewberry"
<flog68@altamaha.net> on Aug 31, 1997
A Message from our Provider:
“I bet you’re wondering where you are going to go to church tomorrow.”