| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Arab | Sauces | 1 | Servings | |
INGREDIENTS
| 1 | #10 can | |
| 12 | c | Water |
| 6 | t | Celery salt |
| 1 | Head garlic, peeled and | |
| Crushed | ||
| 6 | t | Salt |
| 2 | t | Ground black pepper |
| 1 | t | Louisiana Hot sauce |
| 1 | c | Brown sugar |
| 1 | c | Worcestershire sauce |
| 6 | T | Fresh lemon juice |
| Zest from the lemons | ||
| 3 | T | Apple cider vinegar |
| Catsup, about 12 cups |
INSTRUCTIONS
Combine ingredients, stirring to blend. Simmer for about an hour before using or canning to allow it to thicken. Charcoal broil or cook in a pit meat or chicken until done. Cover with sauce and keep warm until ready to serve. Is best if meat can marinate for at least 30 minutes before serving. Note: You can get pretty comparable results from a Weber grill and mesquite chips, as Bill's Barbecue was always smoked with mequite. Daddy always said that you had to use Lea and Perrins Worcestershire Sauce -- other brands made the sauce taste funny. This recipe made my parents a fine living for many years before they retired, in the highly competitive world of Texas Barbecue. Rosilyn H. Overton Recipe By : Rosilyn File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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