Here ya go, Sweetie!
Zinj and others - here it is. I'm copying this from an old note that says "To Shirley from Margaret xxxxxx (my mother) 9/30/69" it goes on to say "This can be kept indefnitely without refrigeration if grease drippings from your barbecue are not in it." I make it up in a gallon container which leaves enough room to "shake it up" which should be done fairly often, as it "settles out" quick particularly when newly made. Apply frequently with brush or clean piece of towel wrapped around a stick and tied. Good marinade, too.
BARBECUE SAUCE !/2 gal.
1 quart apple cider vinegar
1 quart water
1/2 cup prepared mustard (French's yellow is best)
4 Tablespoons black pepper
1/2 cup sugar
1/3 cup salt
1/2 bottle Worchestshire Sauce
1 bottle catsup (Brook's if you can get it)
Hot sauce to taste if you think you need it.
Small recepie of Barbecue Sauce
1 cup vinegar
1 cup water
2 Tablespoons prepared mustard
1 Tablespoons Black pepper
2 Tablespoons sugar
1 1/2 Tablespoons salt
1/8 bottle Worchestshire sauce
1/4 bottle Catsup
Hot Sauce to taste
That's just the way she wrote it. She was the best.
Have fun with this and keep in touch. I really want to hear re this and will post more about BBQ'ing and tell stories if you want me to. Big "FISH FRYS" were fun to and "Coon Suppers" - was a colorful time in the country.
Love, EP
REQUEST - this is "off topic" - maybe could be moved over to EP's thread afer you guys have seen it.





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