Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | #10 can |
| 12 cups | Water |
| 6 teaspoons | Celery salt |
| 1 \N | Head garlic -- peeled and |
| \N \N | Crushed |
| 6 teaspoons | Salt |
| 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