| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Arab |
Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
|
#10 can |
| 12 |
c |
Water |
| 6 |
ts |
Celery salt |
| 1 |
|
Head garlic — peeled and |
|
|
Crushed |
| 6 |
ts |
Salt |
| 2 |
ts |
Ground black pepper |
| 1 |
ts |
Louisiana Hot sauce |
| 1 |
c |
Brown sugar |
| 1 |
c |
Worcestershire sauce |
| 6 |
tb |
Fresh lemon juice |
|
|
Zest from the lemons |
| 3 |
tb |
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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