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"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

Boyd Brown & Thomas Bowen’s Award Winning Lake City-style BBQ Sauce Recipe

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This recipe for Boyd Brown & Thomas Bowen’s Award Winning Lake City-style BBQ Sauce is from Table Traditions, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 gallon apple cider vinegar
1 lemon (slice into rings and drop in the vinegar)
1 16 oz. box of light brown sugar
1 cup of white sugar (**hold for end)
1 32 oz. bottle of ketchup
2 to 4 oz. Texas Pete
1 to 2 oz. black pepper
1 to 2 oz. ground red pepper
1 to 2 oz. crushed red pepper
1 oz. salt
Directions:
Directions:
(**the reason for the flexibility in the measurements for the Texas Pete and the pepper depends on who you’re making it for. I.E., if they like it hot, use the bigger measurements, if not, use the smaller**)

Throw it all in a pot, stir it up. Heat it on med.-high heat until it comes to a good simmer. Not a fierce boil, just a good simmer, get it all moving. Simmer for about 30 minutes. Then stir in one cup of white sugar, stir until dissolved. (Make sure you don't forget the white sugar, and make sure you don't add it until everything else has already simmered.)
When dressing the pork with the sauce, make sure the temperature of the sauce is warmer than the temperature of the meat.
Number Of Servings:
Number Of Servings:
Plenty
Personal Notes:
Personal Notes:
This sauce won us 2nd place at South Carolina's largest BBQ Cookoff, our first (and last) time in competition.

 

 

 

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