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South Carolina Mustard Dipping And Finishing Sauce

none

1 cup apple cider vinegar
1 cup cheap yellow mustard
1/4 cup ketchup
1/4 cup sweet molasses
1 tablespoon worcestershire
hot sauce to taste

Mix all ingredients and bring to a boil for 2 or 3 minutes. Refrigerate overnight. This stuff is wonderful on anything you can grill or barbecue. -- george Tracy gttracy@perigee.net This document was composed with Speech Recognition software. Incorrectly recognized words or phrases may be present. -------------------- X-Authentication-Warning: earth.ipass.net: majordomo set sender to owner-barbecue@ipass.net using -f From: gttracy@Perigee.net (George Tracy) To: barbecue@ipass.net, bbq@listserv.azstarnet.com Subject: Re: Mustard Finishing Sauce Recipe Date: Tue, 31 Mar 1998 12:44:06 -0500 X-Mailer: Forte Agent 1.5/32.452 Sender: owner-barbecue@ipass.net Reply-To: barbecue@ipass.net On Mon, 30 Mar 1998 17:00:40 -0500, Brian Geyer wrote: >Does anyone have a base recipe for a mustard based >finishing sauce (some call them "Savannah Style" sauces)? /* South Carolina Mustard Dipping and Finishing Sauce 1 cup apple cider vinegar 1 cup cheap yellow mustard 1/4 cup ketchup 1/4 cup sweet molasses 1 T. worcestershire hot sauce to taste Mix all ingredients and bring to a boil for 2 or 3 minutes. Refrigerate overnight. */ This stuff is wonderful on anything you can grill or barbecue. -- george Tracy gttracy@perigee.net This document was composed with Speech Recognition software. Incorrectly recognized words or phrases may be present. Resent-Date: Tue, 31 Mar 1998 12:42:09 -0700 From: harryo@dave-world.net To: bbq@listserv.azstarnet.com Date: Tue, 31 Mar 1998 13:29:25 +0000 Subject: Re: Benefit results Priority: normal Resent-From: bbq@listserv.azstarnet.com Reply-To: bbq@listserv.azstarnet.com X-Mailing-List: archive/latest/23572 X-Loop: bbq@listserv.azstarnet.com Resent-Sender: bbq-request@listserv.azstarnet.com Don, congratulations on your success with your benefit, both with your cooking and the money that you raised. Your mop recipe looks good, but I have a couple of questions. First, what is Alpine Touch? Second, I am certainly not trying to revive an argument about the use of liquid smoke, but I am curious, why do you add the liquid smoke if you are smoking the meat anyway? Just wondering. Again, congratulations. Harry Jiles Support Pork! Run over a chicken today. > Date: Tue, 31 Mar 1998 05:36:33 -0700 > From: Don Havranek > Subject: Benefit results > the list for your contribution to my Qing knowledge. Heres the mop I came up > with, again thanks to all. > > Beef Mop > 3 cups water > 4 beef bouillon cubes > 2 tbl Season all (Penderys) > 2 tbl Alpine Touch > 2 tbl black pepper > 2 tbl liquid smoke > 3 tbl Reno Red chile powder > 1 cup ketchup > 2 tbl celery seed > 1/2 cup butter > 2 tsp cayenne > 1/2 cup lemon juice > Simmered for 1/2 hour and let sit overnight. > > > -------------------- > > > -------------------- - - - - - - - - - - - - - - - - - - NOTES :

Yield: 0 servings

Preparation Time: 0:00


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