[net.cooks] BBQ Sauce request.

gupta@asgb.UUCP (05/30/84)

xxx  <- bits for the hungry bug

    Sorry if you are seeing this for the second time, but it didn't
get veryu far the first time.

    As the BBQ season is upon us, I would like to hear about people's
favourite BBQ sauce recipe. If this has been done before (I have been
reading this group for only a few months), could somebody mail me the
comprehensive list of the recipes. Thanks in advance.

					Yogesh Gupta
				sdcrdcf!bmcg!asgb!gupta

brian@sdccsu3.UUCP (05/31/84)

eat them up, yum!

I'm not sure that my recipe for barbecue sauce ever made it out of San
Diego, because we were having news problems a while back, but here goes:

Take a cup of the cheapest yellow-label barbecue sauce you can get, and
add 1/3 cup of cheap maple syrup to it - log cabin pancake syrup works
well for me.  Add 1 teaspoon (more or less) of medium strength chili
powder.  If its for pork, add 1 tablespoon of crumbled sage.  slop it
heavily on the meat to be barbecued and let it sit about 10 minutes to
get gooey and hard.  Broil the meat, and keep coating the meat until
its done.

You can add a dash of Worchestershire sauce if you like.  Good reviews
from the neighbors!

-- 
	-Brian Kantor, UC San Diego 
	Kantor@Nosc
	ihnp4 \
	decvax \
	akgua   -----  sdcsvax  ----- brian
	dcdwest/
	ucbvax/

eac@drux3.UUCP (CveticEA) (05/31/84)

From the Joy of Cooking:

My favorite barbecue sauce recipe.

Simmer about fifteen minutes:

12 oz. catsup (homemade is best)
1/2 C white vinegar
1t sugar
pinch of cayenne (I usually add a couple of good dashes)

Add:
1/4 lemon chopped fine
1/2 t cumin
1/2 t ground coriander seed
1/4 t ground ginger
1/4 t paprika
1/8 t saffron

Heat through.  As with all BBQ sauces, use only during the last 15-30
minutes of cooking as the spices will scorch and become bitter.

Betsy Cvetic
ihnp4!drux3!eac

brianb@tekig1.UUCP (Brian Batson) (06/15/84)

Oh boy, a chance to share a culinary delight...

You should notice that there is NO sweetness added! Except for the 
southeast U.S. I have never found commercial sauces without sugar of
some kind. The term barbeque applies to the process of slow cooking
over an open pit of hickory coals, with the sauce applied as both a
baste and condiment.

One day in Nashville, Tennessee my wife, brother and I happened upon
a restaurant named Bobby Que's. I like to brag on my appreciation of
good, hickory-smoked barbeque and this place more than pleased all.

The owners had printed a guide to making barbeque, my submission is the
recipe for Barbeque Sauce, page 56.

1 (8 oz) can tomato paste
2 (8 oz) can tomato sauce
1 cup vinegar
4 tablespoons Worchestershire sauce
2 cups water (add more if needed)
1 1/2 teaspoons black pepper
1/2 cup chopped onion
salt to taste.

  Combine all ingredients and mix well in a container. Simmer for 15
minutes. This mixture will keep indefinitely in the refridgerator.

Note: personally I prefer this with half the vinegar.

yum-yum
brian batson