| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 1 | ga | Water |
| 1 | qt | Ketchup |
| 1 | qt | Vinegar; (amber 4% acidity) |
| 10 | oz | Sugar |
| 8 | oz | Salt |
| 4 | oz | Black pepper |
| 4 | oz | Crushed red pepper |
| 1 | pn | Ground red pepper; (cayenne) |
INSTRUCTIONS
Preparation: "Combine all ingredients into a 1.5 gallon stock pot and bring to a boil, stirring occasionally. Spoon the piping hot dip onto the prepared meat just prior to serving. This is a very thin sauce, but it is the same formula that has been used around here for generations." Allen Hege, Lexington Barbecue #1 From Dave Lineback's site @ http://www.ipass.net/~lineback/bbq/sauce.htm Posted to bbq-digest by Dave Clark <[email protected]> on Jan 07, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”