| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Wine Vinegar |
| 2 |
tb |
Dry Mustard |
| 1 1/2 |
c |
Salad Oil |
| 1 |
tb |
Coarse Pepper |
| 3/4 |
c |
Soy Sauce – maybe a little less |
| 2 1/4 |
ts |
Salt; (Optional) |
| 1/3 |
c |
Lemon Juice |
| 1 1/2 |
ts |
Parsley |
| 1/4 |
c |
Worcestershire |
| 2 |
|
Cloves Garlic |
| 1/2 |
c |
Barbecue Sauce; (Ketchup Based – I use Kraft Original) |
|
|
Brown Sugar to taste |
INSTRUCTIONS
Put all in blender - keeps months in refrigerator.
This recipe has a lot of the same ingredients as the Big Boy BBQ Sauce but
does not have an overpowering ketchup flavor. I believe the Kraft sauce is
used to give a "smoke" flavor to the sauce.
Posted to bbq-digest by Tykee/Peggy <plarson@inlink.com> on Aug 26, 1998,
converted by MM_Buster v2.0l.
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