Yield: 1 Servings
|1 cup||Tomato ketchup|
|½ cup||Cider vinegar|
|1 teaspoon||Chili powder|
|3||Stalks celery; chopped|
|2 tablespoons||Chopped onion|
|4 tablespoons||Worcestershire Sauce|
|1 dash||Black pepper|
From: bfrumker@... (Bruce Frumker) Date: Tue, 30 Jul 1996 12:17:49 -0400 Walter Jetton was BBQ caterer to the LBJ Ranch. In 1965, he (along with Arthur Whitman) published "Walter Jetton's LBJ Barbecue Cook Book." I have mentioned it a couple of times in posts, and, since the book is long out of print, I got several requests to post some of the recipes. Here are some of my favorites, along with Jetton's comments and instructions...
This is the secret of the ages I am giving you here, and I would not be surprised if wars have been fought over less. Use this as a plate or table sauce with beef, chicken, pork or almost anything else. Don't cook things in it.
(about 2½ cups) Combine all the ingredients and bring to a boil. Simmer about 15 minutes. Remove from the heat and strain.
(note - the celery pieces that you strain out from the sauce are among the most delicious things I have ever tasted - really wonderful. In fact, I sometimes made the sauce just to have some of the yummy celery. - Bruce) bbq-digest V2 #058
From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive, .