Yield: 1 servings
|1 quart||Vinegar; (amber 4% acidity)|
|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.