Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 (Tek) 9/26/83; site tekig1.UUCP Path: utzoo!watmath!clyde!burl!mgnetp!ihnp4!houxm!houxz!vax135!cornell!uw-beaver!tektronix!tekig1!brianb From: brianb@tekig1.UUCP (Brian Batson) Newsgroups: net.cooks Subject: Re: BBQ Sauce request. Message-ID: <1672@tekig1.UUCP> Date: Fri, 15-Jun-84 01:25:21 EDT Article-I.D.: tekig1.1672 Posted: Fri Jun 15 01:25:21 1984 Date-Received: Sun, 10-Jun-84 01:26:17 EDT References: <485@asgb.UUCP> Organization: Tektronix, Beaverton OR Lines: 32 Oh boy, a chance to share a culinary delight... You should notice that there is NO sweetness added! Except for the southeast U.S. I have never found commercial sauces without sugar of some kind. The term barbeque applies to the process of slow cooking over an open pit of hickory coals, with the sauce applied as both a baste and condiment. One day in Nashville, Tennessee my wife, brother and I happened upon a restaurant named Bobby Que's. I like to brag on my appreciation of good, hickory-smoked barbeque and this place more than pleased all. The owners had printed a guide to making barbeque, my submission is the recipe for Barbeque Sauce, page 56. 1 (8 oz) can tomato paste 2 (8 oz) can tomato sauce 1 cup vinegar 4 tablespoons Worchestershire sauce 2 cups water (add more if needed) 1 1/2 teaspoons black pepper 1/2 cup chopped onion salt to taste. Combine all ingredients and mix well in a container. Simmer for 15 minutes. This mixture will keep indefinitely in the refridgerator. Note: personally I prefer this with half the vinegar. yum-yum brian batson