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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