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Red's Basting Sauce

none

2 tablespoons chili powder
1/2 teaspoon cayenne pepper
1 pound butter
2 each onions; peeled/thick sliced
5 cloves garlic; peeled and crushed
1 bunch parsley sprigs; chopped
1 bottle beer
1 pint vegetable oil
4 each lemon; quartered
1/4 cup Worcestershire sauce
2 bay leaves

Melt the butter, add the onions and garlic, and sauté for 4 to 5 minutes to soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds to the pot. When the foam subsides, add all of the remaining ingredients and bring to a boil. Reduce the heat to a medium low and simmer for 20 minutes. Keep baste warm, adding beer and oil as needed. By the way, you'll notice that there are no tomatoes, ketchup, or sugar in this recipe. All of those things caramelize and burn quickly, giving the meat a black color and nasty taste. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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