Sauce Recipes
C.C.'s Favorite Barbecue Sauce (tomato-based sauce)
1 quart tomato juice*
2 T. brown sugar
1 T. dry mustard
1 T. celery salt
1 T. red pepper
1 T. black pepper
1 T. paprika
2 T. cornstarch
1/2 t. allspice
1 T. grated onion
1 1/2 t. Worcestershire sauce
1 cup vinegar
Mix brown sugar, mustard, salt, red pepper, black pepper, paprika, cornstarch and allspice in a heavy saucepan. Combine tomato juice, Worcestershire sauce and vinegar. Add a small amount to the dry ingredients to form a paste to prevent lumping before adding the balance of these liquids. Add grated onion. Cook on very low heat, usually 2 hours until thickened. In the beginning, stir frequently (the cornstarch has to be addressed properly while mixture is still cold.) Yield: 1 quart. *Can use 1 quart canned tomatoes pureed in blender and adjust cornstarch to 1 T.
Mustard Base Barbecue Sauce
1/2 stick margarine
1 - 2 t. vinegar
1 T. mayonnaise
hot pepper sauce, to taste
4 - 5 T. prepared mustard
dash salt
1 T. ketchup
dash pepper
2 - 4 T. dark brown sugar
granulated garlic, to taste
Melt butter in pan. Add mayonnaise and stir until liquefied. Add mustard, ketchup and sugar, stirring until dissolved. Add vinegar, hot pepper sauce, salt, pepper and garlic. Heat thoroughly. Yield: 1 cup.
Hot Vinegar Barbecue Sauce
2 quarts cider vinegar
salt to taste
1 1/4 - 1 1/2 oz. red pepper, crushed
black pepper to taste
Mix all ingredients well. After basting pig, pour remaining sauce in small jars to serve with cooked pig. Yield: 2 quarts.