Boshizzle
somebody shut me the fark up.
Back in the 1800s, Virginia barbecue cooks called this recipe "the seasoning." It was used as a baste for barbecue as it cooked and also served as a sauce by being poured over the barbecue before serving. Here is the recipe for Old Virginia Barbecue Seasoning. This is an authentic recipe that is at least 175 years old. The only change I made is the oil. Old timers would have used butter or lard. I think the salad oil option (which was used in the late 1800s) is a better choice nowadays because we don't usually heat our sauces before serving them.
By the way, do any of you know someone or a restaurant that serves burgoo? I am looking for people willing to share authentic burgoo recipes from anywhere not just Kentucky. Any help is appreciated. PM me if you can help.
Old Virginia Barbecue Seasoning
1 cup vinegar
½ cup prepared mustard
¼ cup water
3 TBS peanut oil or soybean oil
2 TBS currant jelly
2 tsp salt
1 tsp black pepper
Pinch red pepper flakes
Bring all ingredients to a slow simmer, stir well, cool. Use as a basting sauce for barbecuing meats. Also use as a sauce by lightly drizzling it on barbecue before serving.
By the way, do any of you know someone or a restaurant that serves burgoo? I am looking for people willing to share authentic burgoo recipes from anywhere not just Kentucky. Any help is appreciated. PM me if you can help.
Old Virginia Barbecue Seasoning
1 cup vinegar
½ cup prepared mustard
¼ cup water
3 TBS peanut oil or soybean oil
2 TBS currant jelly
2 tsp salt
1 tsp black pepper
Pinch red pepper flakes
Bring all ingredients to a slow simmer, stir well, cool. Use as a basting sauce for barbecuing meats. Also use as a sauce by lightly drizzling it on barbecue before serving.
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