Lexington barbecue #1

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.

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