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