minow@decvax.UUCP (Martin Minow) (07/10/85)
A few weeks ago, I posted a recipe for barbeque sauce. Recently, while cleaning out the kitchen, I found the notes I took at my friend's picnic. If read between the lines, they might give you some insight to his barbeque sauce philosophy. Ingredients: -- Ground peeled tomatoes (strain out the seeds later). Use Italian Pear Tomatoes (Progresso, for example). -- Sweetener: honey, brown sugar, maple syrup, cane sugar. Depends on the meat. -- Vinager: not more than 1:8 to sweetener. Cider vinager recommended. (I used lemon juice in the recipe I posted). -- Musky Paprika. Lots and Lots. More than you think you need. Cook to a sauce. Strain out the seeds. Spices: -- Basil and Tarragon for the tomatoes. -- Cookie spices: mace, nutmeg, allspice, cloves, cinnamon, ginger. -- Peppers: Cayenne and Black Pepper. -- Southwestern chili peppers (strain out later if you don't want to suprise your guests). -- Various peppers. Go for it. For completion, I'm appending my original posting (after the form-feed). Martin Minow decvax!minow A friend of mine has a number of Southern Baptist Preacher uncles who are very proud of their secret recipes for barbeque sauce. As a child, he hung out with them and learned the how and why. I copied down some notes after a whole-hog all-day picnic. "Barbeque is a process." The following is just the start of a recipe. When I made it, it had too much pepper and too much lemon, so you must be willing to experiment. Barbeque sauce is -- essentially -- a combination of tomatoe sauce and cookie spices. 2 large (2 lb, 3 oz == 1000 g.) Italian-style peeled tomatoes. 1 dl (1/3 cup) honey peel and juice of one lemon (lime might be interesting) 1 tbsp tarragon 1 tbsp basil 1 tbsp ground black pepper 1 tbsp allspice 1 tbsp thyme 1/2 tsp fennel big chunk fresh grated ginger chili peppers 2 cinnamon sticks 3 coriander seeds 3 tbsp Picapepper Sauce (cut back slightly from original) Simmer slowly several hours. Taste, improve, enjoy. Martin Minow decvax!minow