| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | qt | Ketchup |
| 1/2 | qt | Vinegar (i used 4% cider vinegar.. from rest. supply house..very tasty) |
| 1/2 | c | Pepper |
| 1/2 | c | Crushed red pepper |
| 2 | c | Kosher salt |
| 2 1/4 | c | Sugar |
| 1 | pn | Cayenne |
INSTRUCTIONS
made up a batch of lexington #1 dipping sauce to go with my pork butt tonight. very delicious, indeed. i broke it down in half and used the highly scientific method of buying 2 ounces of pepper, measuring it, and using that as the basis for dried measurements. who knows what this might have done to the original proportions, but i figured you gotta start somewhere. here's how it went: boil with 1/2 gallon water next time i'll reduce the salt and sugar a little bit (1/8 to 1/4 cup each?) sauce was great.. perfect compliment to pork. the idea of using it hot is so obvious, but was a big revelation to me. keeps the meat nice and hot. didn't get around to making slaw.. my daughter's ex and i ate the whole butt at one sitting. you can really get a lot more in when you don't fill up on space holders like a bun and slaw. got to do it again for my wife when she gets home wednesday. misses my butt. Posted to bbq-digest V5 #435 by ohboy@sirius.com on Aug 4, 1997
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