| 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
A Message from our Provider:
“Luck has nothing to do with it”