deacon hubbard's bbq sauce

Categories
None
Yield
1 Servings
MeasureIngredient
½ gallon CANNED WHOLE TOMATOES WITH JUICE
1 quart WORCHESTER
1 quart WHITE VINEGAR
2 mediums ONIONS (PEELED & CHOPPED)
½ pounds BUTTER OR MARGARINE
1½ teaspoon BLACK PEPPER
½ teaspoon RED PEPPER
1½ teaspoon SALT
1½ teaspoon MUSTARD (DRY OR PREP. ?)
2 tablespoons GRANULATED SUGAR
LEMONS; WASHED & HALVED
2 cans (SMALL) TOMATO PASTE

In a 8 quart sauce pan place all ingred. except lemons and t.paste. bring to boil. squeeze lemons into sauce, drop halves in. reduce heat and simmer for 30 to 45 min. remove lemon halves let cool and squeeze again. discard lemon skins. strain sauce return to clean pot. add tomato paste for body.

place cooked meat on flat dish; brush on all sides with bbq, serve hot. if meat is cold preheat oven to 300 deg. place meat on flat pan. brush with sauce cover with foil and allow to rest in oven for 30 min to absorb flavor.

***APPLY BBQ SAUCE ONLY AFTER COOKING*** bbq sauce never brushed on meat during cooking. may be good for chicken to?."

Source: robert hughey & james rowland jr. Taught by deacon mark hubbard of wheat street baptist church a 125 year old down town atlanta church.

Posted to bbq-digest V5 #496 by "Randy & JoAnne Dewberry" <flog68@...> on Aug 31, 1997

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