Yield: 1 Servings
|1 \N||#10 can|
|6 teaspoons||Celery salt|
|1 \N||Head garlic -- peeled and|
|2 teaspoons||Ground black pepper|
|1 teaspoon||Louisiana Hot sauce|
|1 cup||Brown sugar|
|1 cup||Worcestershire sauce|
|6 tablespoons||Fresh lemon juice|
|\N \N||Zest from the lemons|
|3 tablespoons||Apple cider vinegar|
|\N \N||Catsup -- (about 12 cups)|
Combine ingredients, stirring to blend. Simmer for about an hour before using or canning to allow it to thicken. Charcoal broil or cook in a pit meat or chicken until done. Cover with sauce and keep warm until ready to serve. Is best if meat can marinate for at least 30 minutes before serving.
Note: You can get pretty comparable results from a Weber grill and mesquite chips, as Bill's Barbecue was always smoked with mequite.
Daddy always said that you had to use Lea and Perrins Worcestershire Sauce -- other brands made the sauce taste funny. This recipe made my parents a fine living for many years before they retired, in the highly competitive world of Texas Barbecue. Rosilyn H. Overton Recipe By : Rosilyn