Dianes N.c. Barbeque Sauce Recipe
Yield: 1 servingsYield: 1 servings
Recipe by luhu.jp
Ingredients:
2 quart: water,
1 1/2 cup: brown sugar,
1 1/2 cup: worcestershire sauce,
1 1/2 cup: yellow mustard (frenchs),
1 quart: ketchup,
1/2 cup: freshly cracked black peppe,
1/2 cup: dry red pepper flakes,
1 quart: white wine (white zinfandel,
3 quart: red wine vinegar,
1 1/2 cup: salt,
Directions:
Add all ingredients together in a very large pot, bring to a boil, and
simmer for 30 min.
This recipe came from the Frugal Gourmets T.V. show, but dont let
that turn you off! Weve tried other recipes, but this is the one
that we like the best. As far as Im concerned, this is the best
tasting BBQ sauce around. Weve made 3 batches already, so this is a
tried recipe, rather than one weve only read about. It makes about 2
gal. We havent tried any smaller batches since we use it a lot. For
the meat, we use fresh pork shoulders and roast them at 350F for
approx. 4 hours. The pork is coated with Kosher salt only, no other
spices. After the meat is cooked and cooled slightly, it is hand
pulled apart. This is hard to describe. You want to end up with
stringy meat rather than chunks. Ive also seen chunky BBQ where the
meat is cut from the shoulder, but I like the "pulled" better. We
then add the BBQ sauce to the pork and package it for the freezer. It
freezes well. Our normal batch will be approx. 2 pork shoulders,
about 7-8 lbs. each. We usually wait for the meat to be on sale to
make this. We keep the left over sauce in the refrigerator. You have
enough sauce for about 4 batches or approx. 60 lbs. It sounds like a
lot, but if you like BBQ, it goes quickly.
Shared by George & Diane Fiedorczyk, Kitty Hawk, N.C.
Yield: 1 servings
Source from luhu.jp
simmer for 30 min.
This recipe came from the Frugal Gourmets T.V. show, but dont let
that turn you off! Weve tried other recipes, but this is the one
that we like the best. As far as Im concerned, this is the best
tasting BBQ sauce around. Weve made 3 batches already, so this is a
tried recipe, rather than one weve only read about. It makes about 2
gal. We havent tried any smaller batches since we use it a lot. For
the meat, we use fresh pork shoulders and roast them at 350F for
approx. 4 hours. The pork is coated with Kosher salt only, no other
spices. After the meat is cooked and cooled slightly, it is hand
pulled apart. This is hard to describe. You want to end up with
stringy meat rather than chunks. Ive also seen chunky BBQ where the
meat is cut from the shoulder, but I like the "pulled" better. We
then add the BBQ sauce to the pork and package it for the freezer. It
freezes well. Our normal batch will be approx. 2 pork shoulders,
about 7-8 lbs. each. We usually wait for the meat to be on sale to
make this. We keep the left over sauce in the refrigerator. You have
enough sauce for about 4 batches or approx. 60 lbs. It sounds like a
lot, but if you like BBQ, it goes quickly.
Shared by George & Diane Fiedorczyk, Kitty Hawk, N.C.
Yield: 1 servings
Source from luhu.jp