JANUARY/FEBRUARY 2004
The Porkitects Barbecue Sauce
Makes 2 cups
1 1/2 cups catsup
1/2 cup Bull’s Eye barbecue sauce
1 1/2 teaspoons dry mustard
1 tablespoon coarse Grey Poupon mustard
6 tablespoons brown sugar
1 1/2 teaspoons black pepper
6 tablespoons wine vinegar
juice of 1/2 lemon
2 tablespoons A-1 Steak Sauce
2-3 dashes Tabasco
4 tablespoons Worcestershire sauce
1 1/2 teaspoons cayenne pepper
2 tablespoon dried onion
Mix all ingredients together in a sauce-pan, and heat until hot but not boiling. Cool and refrigerate until ready to use. Apply toward end of cooking time for chicken or ribs.
