Here's my recipe
1-1/2 quarts Catsup
1 pint Mustard
½ bottle Durkee Sauce
10 tablespoons Brown Sugar
12 tablespoons Lemon Juice
1 cup Worcestershire Sauce
Black Pepper to taste
4 tablespoons Hot Sauce
3 tablespoons Liquid Smoke
½ cup Oil
Combine, mix WELL and enjoy
The Durkee Sauce can be hard to find so sometimes I just leave it out. Adjust quantities to your taste.
Andy
Here's my recipe
> 1-1/2 quarts Catsup
>
> 1 pint Mustard
>
> ½ bottle Durkee Sauce
>
> 10 tablespoons Brown Sugar
>
> 12 tablespoons Lemon Juice
>
> 1 cup Worcestershire Sauce
>
> Black Pepper to taste
>
> 4 tablespoons Hot Sauce
>
> 3 tablespoons Liquid Smoke
>
> ½ cup Oil
>
> Combine, mix WELL and enjoy
>
> The Durkee Sauce can be hard to find so sometimes I just leave it out. Adjust quantities to your taste.
>
> Andy
Delete Catsup and Brown Sugar
Add unsalted tomato sauce and about 1 tablespoon of cayenne pepper, adjust pepper to consider wimp factor of others.
Make sure you use Louisiana brand hot sauce
Unless you are somewhat nuts, do not use this:
Use brown mustard.
mix under heat, just enough to be at a simmer.
Or you can just by this: http://www.bing.com/images/search?q=Spicy+Barbeque+sauces&view=detail&id=FF0DC1242B906986EBD6F26A135F30598F6DE432&first=1
I prefer the spicy variety.
MmmmmTasty
Thank you Mr Billingsy and Mr Fleming. And I whole heartedly agree that pig is GOOD!
That's the good
thing about BBQ sauce. Take a recipe and tweak it to fit your own taste. I like some of the Carolina sauces, but some are a little sour for my taste. I DON'T like the sweet sauces like the Kansas City sauces tend to be.
Andy
That's the good
One reason I don't eat Barbeque east of the Sabine. Too Sweet. I prefer spicy. Actually prefer barbacoa. Dry smoked. No sauce when cooking.
