jleb@mhuxh.UUCP (LEBOWITZ) (05/22/85)
Does anyone know any REALLY good barbecue sauce recipes?? I would appreciate any recipes, will try them all!! Joe Lebowitz AT&T BTL Murray Hill, NJ
leann@ames.UUCP (LeAnn Thompson) (05/25/85)
> > > Does anyone know any REALLY good barbecue sauce recipes?? > > I would appreciate any recipes, will try them all!! > > > Joe Lebowitz > AT&T BTL > Murray Hill, NJ * ** REPLACE THIS LINE WITH YOUR MESSAGE *** I have a great barbecue sauce recipe, will send it to you via mail because today is my last day at Ames and will not have access to a computer. Enjoy!! Be looking in your mail!!! Hi Lindis!! Didn't think I'd ever get on huh!!!
jerem@tekgvs.UUCP (Jere Marrs) (05/30/85)
My favorite Barbecue recipe is made with "a tablespoon of everything" (not literally, of course). Sautee onions and garlic until limp. Add italian tomatoes, either canned or fresh peeled, and a slosh of good red wine. Simmer until the tomato lumps are small and the pulp has a nice texture. Add: salt to taste ground black pepper a dash of cayenne or drops of Tabasco 1 tablespoon each of the following: Kikkoman soy sauce Worcestershire sauce Lemon juice Aceto Balsamico White or red vinegar 1 teaspoon Coleman's dry mustard (or Dijon mustard) Brown sugar to taste (or REAL Vermont Maple Syrup) Mix until the sugar is dissolved. Either add to meats to be barbecued or marinate them in it. One can also add some horseradish and it makes a wonderful hot sauce for Dungeness Crab or Gulf Shrimp. Jere M. Marrs Tektronix, Inc. Beaverton, Oregon tektronix!tekgvs!jerem
brian@sdcsvax.UUCP (Brian Kantor) (06/01/85)
The barbecue sauce that I use for cooking and on the table is made by taking ordinary bottled barbecue sauce (Chris 'n Pitts is about $6 a gallon at the warehouse down the road), and adding Pancake Syrup - the kind with some small amount of real maple in it. Pure real maple is better but not worth the price. 1/4 to 1/2 cup per pint. Garlic powder - lots. (NOT garlic SALT - its salty enough!) Basil and/or Oregano - a teaspoon or so per pint. Tabasco - a dash or five per pint of sauce. When I'm cooking something like pork ribs, I sprinkle the spices on the meat first, then paint the liquid on with a nylon paintbrush. After an hour or two on the grill (repaint the sauce from time to time), its delicious. Brian Kantor UC San Diego decvax\ brian@ucsd.arpa akgua >--- sdcsvax --- brian ucbvax/ Kantor@Nosc