| 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 <david.clark@analog.com> 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.”