Lexington dipping sauce #1 interpreted

Yield: 1 Servings

Measure Ingredient
½ quart Ketchup
½ quart Vinegar (i used 4% cider vinegar.. from rest. supply house..very tasty)
½ cup Pepper
½ cup Crushed red pepper
2 cups Kosher salt
2¼ cup Sugar
1 pinch Cayenne

made up a batch of lexington #1 dipping sauce to go with my pork butt tonight. very delicious, indeed. i broke it down in half and used the highly scientific method of buying 2 ounces of pepper, measuring it, and using that as the basis for dried measurements. who knows what this might have done to the original proportions, but i figured you gotta start somewhere. here's how it went:

boil with ½ gallon water

next time i'll reduce the salt and sugar a little bit (⅛ to ¼ cup each?)

sauce was great.. perfect compliment to pork. the idea of using it hot is so obvious, but was a big revelation to me. keeps the meat nice and hot.

didn't get around to making slaw.. my daughter's ex and i ate the whole butt at one sitting. you can really get a lot more in when you don't fill up on space holders like a bun and slaw. got to do it again for my wife when she gets home wednesday. misses my butt. Posted to bbq-digest V5 #435 by ohboy@... on Aug 4, 1997

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