| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
T |
Salt |
| 1 1/2 |
T |
Dry mustard |
| 1 |
T |
Garlic powder |
| 1/2 |
T |
Ground bay leaf |
| 1 |
T |
Chili powder |
| 1 1/2 |
T |
Paprika |
| 1 |
T |
Lu'siana Hot Sauce |
| 1 |
pt |
Worcestershire Sauce |
| 1/2 |
pt |
Vinegar |
| 2 |
qt |
Bone stock |
| 1/2 |
pt |
Oil |
INSTRUCTIONS
From: [email protected] (Bruce Frumker) Date: Tue, 30 Jul 1996
12:17:49 -0400 Walter Jetton was BBQ caterer to the LBJ Ranch. In
1965, he (along with Arthur Whitman) published "Walter Jetton's LBJ
Barbecue Cook Book." I have mentioned it a couple of times in posts,
and, since the book is long out of print, I got several requests to
post some of the recipes. Here are some of my favorites, along with
Jetton's comments and instructions... (about 3 quarts) (note - these
are half the quantities in the original recipe - Bruce) Make the bone
stock just the way you would start a soup - buy good stout beef bones
from the butcher and boil them. Add all the other ingregients and let
stand overnight before using. Use this to rub over meats or to baste
them while they are cooking. Put it on with a little dish mop of the
kind you see in the dime store. As you use it, the flavor will change
and improve, for you are constantly transfering smoke and grease from
the meat back to the mop concoction. If you have any left over, keep
it in the refrigerator. bbq-digest V2 #058 From the BBQ recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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