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Lexington #1 Dipping Sauce

none

1 quart ketchup
1 quart vinegar; (amber 4% acidity)
10 ounces sugar
8 ounces salt
4 ounces black pepper
4 ounces crushed red pepper
1 pinch red cayenne pepper; ground

Combine all ingredients into a 1.5 gallon stock pot along with 1 gallon of water and bring to a boil, stirring occasionally. Spoon the piping hot dip onto the prepared meat just prior to serving. This is a very thin sauce, but it is the same formula that has been used around here for generations. This recipe was posted a while back by the son-in-law of the owner of Lexington #1, a highly regarded Q-joint. There is a certain amount of vagueness about whether the measurements are by weight or volume. I used weight for the dry ingredients and am very happy with the results. Posted to the BBQ list on July 20, 1998 by Jeffrey Cohen - - - - - - - - - - - - - - - - - -

Yield: 1 serving


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