Mr. steiney's louisiana barbecue
250 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 150 | pounds | Beef, Of Your Choice |
| 1 | gallon | Apple Cider Vinegar |
| 1 | quart | Wine Vinegar |
| 8 | ounces | Black Pepper |
| 2 | gallons | Ketchup |
| 20 | ounces | Worcestershire Sauce (2 10 Oz Bottles) |
| 20 | ounces | A-1 Steak Sauce (2 Bottles) |
| 3 | ounces | Celery Seed |
| 3 | ounces | Allspice |
| 24 | ounces | Salt |
| 10 | pounds | Onions, Chopped |
| 1 | pounds | Brown Sugar |
| 16 | ounces | Italian Or French Dressing (1 Bottle) (A combination |
| Of both can be used.) | ||
| 1 | quart | Mustard |
| 2 | tablespoons | Red Pepper |
Directions
Lesley flowers, who developed the recipe in Recipe #1, learned to barbecue from the late Albert Steinbach of Baton Rouge. "Mr Steiney", as he was called, is till referred to as "the barbecue king" around Baton Rouge. This is his original recipe which was also cooked in an outdoor barbecue oven.
Yield: 250 servings
Mix all of the ingredients together and blend well. Dip the meat in a separate pan of vinegar and then into the sauce. Sprinkle chili powder over the meat and place in a large shallow pan and cover with the sauce. Cook in the oven on medium heat for 2 to 3 hours, turning the meat every 30 minutes. From Cow Country Cusine by Kathy G. Mc Craine Copyright 1988
Shared By: Rich Harper