Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 gallon | Water |
| 1 quart | Ketchup |
| 1 quart | Vinegar; (amber 4% acidity) |
| 10 ounces | Sugar |
| 8 ounces | Salt |
| 4 ounces | Black pepper |
| 4 ounces | Crushed red pepper |
| 1 pinch | Ground red pepper; (cayenne) |
Preparation: "Combine all ingredients into a 1½ gallon stock pot and bring to a boil, stirring occasionally. Spoon the piping hot dip onto the prepared meat just prior to serving. This is a very thin sauce, but it is the same formula that has been used around here for generations." Allen Hege, Lexington Barbecue #1
From Dave Lineback's site @
Posted to bbq-digest by Dave Clark <david.clark@...> on Jan 07, 1999, converted by MM_Buster v2.0l.