Originally Posted by infernooo
Up next, we have sauce #12 – compliments of Mr. Lake Dogs (again!)
#12 Lake Dogs (http://www.bbq-brethren.com/forum/sh...0&postcount=42)
I know I've already submitted mine with 2 variations. This is a sauce that I make every once in a while and will probably make another batch tonight. It's a very regional vinegar pepper sauce in the vein of Blues Hog Tennessee Red. Someone in another thread asked "who trained/taught the experts" and I said "old guys, many who are no longer with us". This recipe is just that, a VERY old recipe (probably 70 or more years old) where the author is no longer with us. RIP Ray.
Ray's BBQ Sauce:
1 Quart Twelve Oaks Colored Vinegar (no substitutes)
1 Pint Ketchup
2 T Salt
1 T Black Pepper
1 tsp Ground Red Pepper
1/2 tsp Onion Powder
Juice from 1 Lemon
Mix in pot and bring to boil, stir to keep from sticking.
Let cool, put in storage container and refrigerate.
Unfortunately, I have been unable to get my hands on the most important ingredient in this recipe (“Twelve Oaks Colored Vinegar (no substitutes)”), so rather than risk not doing the recipe justice by not recreating it properly, I will move on to sauce #*13 – fattymacs.
When I first received this recipe (from Ray's son) I found it on one particular local stores shelf. Since then I've been unable to find it, and honestly I'm not certain what a suitable substitute would be... This is/was
Mr. Ray's recipe.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.