INGREDIENTS

INSTRUCTIONS

From: bfrumker@cmnh.org (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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