"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Bar-be-que Sauce - Fletcher Brooke Recipe

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This recipe for Bar-be-que Sauce - Fletcher Brooke, by , is from Our Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mom Brooke
Added: Tuesday, January 9, 2007


1/4 of 1 lb. 8 oz. jar mustard (Heinz)
1/2 of 1 lb. 2 oz. peanut butter
1 - 12 oz. bottle Heinz Chili sauce
4 oz. vinegar
1/4 cup. Worcestershire sauce
16 shakes MexiPep
1/2 large lemon sliced
1/2 large lemon squeezed
4 bottles Heinz ketchup
1/2 c. sugar

(I followed Daddy all around the kitchen on Bar-be-que day to write this down. - H)

The pan Daddy used to make the sauce in was a roasting pan that would span two burners on the stove. Put all ingredients in the pan. Use enough water to rinse ketchup bottles. and dilute peanut butter. Very slowly bring to just under simmer. As it get hot you will have to stir constantly to prevent boiling just over the burners. The lemon slices will float in the sauce. Daddy cautioned that the sauce should never come to a full boil because the peanut butter would curdle. Bar-be-queing would be a day's project. The ribs he cooked were meaty and he slow cooked them over low coals for hours before bringing them up to the house for dipping in the sauce, then he'd put them back on the grill for at least another hour or more, basting with the sauce to give them a good glazing. Makes enough sauce to feed an army!




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