| 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
<ROA@GALEN.MED.VIRGINIA.EDU>
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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