Need to get some equipment for catering
or competition?  Go to ABest Kitchen and Bar Company !!!


@@@@@ Now You're Cooking! Export Format

Red's Basting Sauce


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 **

Copyright 1998, 1999, 2000, 2001, 2002  - This site, the name, it's contents, and graphics are the exclusive property of the The Pitmaster and are in no way associated with any Mailing List.   All rights are claimed and reserved. 

Web space provided courtesy of  Web site Design and Hosting Services

Maintained by The Pitmaster