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Old 01-27-2011, 06:18 AM   #42
Lake Dogs
Quintessential Chatty Farker

 
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Infernooo, welcome back.

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.
__________________
Hance - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset...
Was Lang 84DX, now Bubba Grills 250R and many Weber grills
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