| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sauce | 1 | Servings | |
INGREDIENTS
| 64 | oz | Brown vinegar |
| 64 | oz | Ketchup |
| 40 | oz | Water |
| 6 | oz | Soy sauce |
| 1 | Bottle (small) tabasco | |
| 6 | oz | Lemon juice |
| 6 | oz | Texas Pete hot sauce |
| 8 | oz | Worcestershire sauce |
| 1/2 | Stick butter | |
| 1/2 | lb | Brown sugar |
| 1 | Head garlic (crushed) | |
| 1 | tb | Sesame oil |
| 1 | ts | Salt |
| 1 | ts | Black pepper |
| 1 | ts | Red pepper |
| 1 | ts | Old Bay seafood seasoning |
| Chile powder (just a little) |
INSTRUCTIONS
I use the following when I fix several Boston Butts. Heat it a little to dissolve the sugar. BOB ANDERSON <[email protected]> REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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