sawyer@ittvax.UUCP (06/23/83)
The following is courtesey of my father (nickname Shine). Various friends have reported good results with it. I'd be interested in hearing your experiences. Mail to: ...decvax!ittvax!sawyer BARBECUE--ACCORDING TO SHINE GLOSSARY OF TERMS BARBECUTOR Honcho for the event BARBECUTEE Recipient of all the attention--usually a ham or shoulder of pork or a brisket or flank of beef BARBECUSOR He who coaches and sallivates from the side line BARBESUPER She who must be obeyed BARBESTOKER He who feeds and regulates the fire BASTING SAUCE 1-part virgin olive oil 2-parts safflour oil 6-parts vinegar spices to taste: soy sauce coarse ground black pepper worcester sauce garlic powder enough paprika to give whole mixture a rich red color Bring concoction to a boil and keep hot during cooking ordeal. SERVING SAUCE Dice appropriate amount of bacon. Fry out and drain drippings. If fresh onions are used--dice onions and soften in bacon. Dehydrated diced onion can be used after tomato base is added. Add catsup or tomato sauce to bacon for proper volume of sauce needed. At this point, lemon juice and worcester and a liberal amount of black pepper are added. When thoroughly mixed, put pot in oven at 250 degrees. This avoids a great deal of stirring and possible burning if cooked on top of stove. If tomato base other than catsup is used, some brown sugar should be added. Now to individualize the sauce: You must season to your taste now. Amounts should be added according to your own favoite terminology: A dab - itty bit - a pinch - a smidgin - a tad - a touch - or a trace of the following: Chili Powder Hot Sauce More Coarse Grind Pepper Garlic Powder Savor Sauce Lemon Juice Final Touch - Add several Halves of lemons Maude M. Sawyer decvax!ittvax!sawyer