Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | 28-oz bottle of Heinz Ketchup; (Add the Worcestershire sauce and pop to clean out the bottle) |
1 cup | Coke or Ginger Ale |
½ cup | Worcestershire sauce |
2 tablespoons | Common yellow mustard |
1 tablespoon | Lemon juice |
2 teaspoons | Mexican oregano |
1 cup | White sugar |
2 tablespoons | Grape jelly |
2 \N | Four slices of lemon - including rind. Remove as soon as the meat falls away from the rind - about 30 minutes. |
½ cup | White sugar |
1 tablespoon | Hungarian sweet paprika |
1 teaspoon | Ginger powder |
1 teaspoon | Accent |
1 teaspoon | Sage |
1 teaspoon | Marjoram |
1 teaspoon | Onion powder |
1 teaspoon | Garlic powder |
2 teaspoons | Coarse black pepper |
1½ teaspoon | Durkee lemon-pepper |
1 teaspoon | Mace |
1 teaspoon | Cumin |
½ teaspoon | Grapefruit; lemon or orange zest-grind. |
¾ cup | White vinegar |
1 cup | Coke |
2 tablespoons | Olive oil |
1½ \N | Sticks margarine |
¼ cup | Apple butter; (up to 2/3) |
\N \N | Remaining 2 lemon slices - rind and all |
\N \N | Water |
1 tablespoon | Chilled olive oil |
2 teaspoons | Instant orange Jello powder |
PART I
PART II DRY
PART II WET
PART II C
PART II D
PART I - Combine the below ingredients and reduce to about or original volume. Be sure to cover the pan with a splatter screen.
PART II: Mix the dry ingredients in a 2 cup measuring cup. Combine the following three wet ingredients in the measuring cup with the dry liquids and mix thoroughly.
Add Part II "C" to the sauce. Add the remaining 2 lemon slices - rind and all. Remove as soon as the meat falls away from the rind - about 20 to 30 minutes. Add enough water to maintain a dipping sauce consistency. After the sauce has cooled to room temperature, add: 1 Tbs chilled olive oil mixed with 2 tsp instant orange Jello powder.
GENTLY FOLD THE OIL-JELLO COMBINATION INTO THE COOLED SAUCE. BOTTLE AND REFRIGERATE. HEAT BEFORE USING. Posted to bbq-digest by "Magers" <magers@...> on Mar 17, 1998