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PIG PICKIN' SAUCE
1 gallon vinegar
3/4 c. salt
2 T red pepper
3 T red pepper flakes
1 c. firmly packed brown sugar
OR 1/2 c molasses
Combine all ingredients; mix well.
Allow to stand 4 hours before using.
Yield: 1 gallon
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BASIC EASTERN HOT VINEGAR
BARBECUE SAUCE
2 quarts cider vinegar
1 1/2 to 1 1/2 ox. red pepper, crushed
Salt and pepper to taste
Mix all ingredients well. After basting
pig, pour remaining sauce in small
jars to serve with cooked pig.
Yield: 2 quarts
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WESTERN CATSUP-BASED BARBECUE
SAUCE
1 c. tomato catsup
1 c. brown sugar
1/4 c. Lemon juice
1/2 stick butter
1/4 c. minced onion
1 t. liquid hot pepper sauce
1 t. Worcestershire sauce
Place all ingredients in a heavy saucepan
and bring to a boil. Reduce heat and
simmer for 30 minutes.
Allow to stand 4 hours before using.
Yield: 3 cups
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LEXINGTON-STYLE SAUCE
1 1/2 c. distilled white or cider vinegar
10 T tomato catsup 1/2 t cayenne pepper
1 T sugar 1/2 c. water
Pinch crushed hot red pepper flakes
Salt and pepper to taste
Combine all ingredients in a small saucepan
and bring to a simmer. Cook, stirring, until
the sugar dissolves. Remove from the heat
and let stand till cool. Spoon a small
amount of the sauce over barbecued meats.
Yield: 3 cups.
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