Momma's and daddy's barbecue sauce

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


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