"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Old Fashioned Barbecue Sauce for Open Pit BBQ Recipe

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This recipe for Old Fashioned Barbecue Sauce for Open Pit BBQ, by , is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mrs. Betty T. Jordan

Category:
Category:

Ingredients:  
Ingredients:  
1 qt. colored distilled vinegar (4% acidity), not apple cider vinegar
1 stick oleo
1 Tbsp. salt
2 Tbsp. sugar
2 tsp. black pepper
22 or 24 drops lemon juice


Directions:
Directions:
Use deep saucepan. Cook vinegar and pepper until it boils. Then add other ingredients and boil slowly about 15 minutes on low heat. Stir well while pouring over cut up meat, then mix sauce and meat well. Makes enough sauce for 16-20 lb. meat before itís cooked. Leftover barbecue can be frozen for future use. To warm up meat, place it in a double boiler over medium flame and stir often. Using double boiler (with cover) saves the sauce on the meat and it tastes like fresh BBQ. Thaw barbecue before warming up.

 

 

 

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