1/2 gallon apple cider vinegar 1 quart corn oil 2 cups sugar 1 cup salt 1 cup whorcestershire sauce 1 cup prepared mustard 1 cup ketchup 3 Tb black pepper 3 Tb onion salt
Combine all ingredients and mix well. Store in a tightly covered container. Refrigerate if disired, although it doesn't require refrigeration and will keep indefinitely. Makes enough for 600 pieces of chicken. Recipe is easily downsized.
I cut this out of the paper 25 years or so ago, and usually half it and then half it again. It is equally good on pork.
> fre...@webtv.net (Fred/Libby Barclay) news:19688-486F888C-925 @storefull- > 3253.bay.webtv.net: in rec.food.cooking
>> 1/2 gallon apple cider vinegar >> 1 quart corn oil >> 2 cups sugar >> 1 cup salt >> 1 cup whorcestershire sauce >> 1 cup prepared mustard >> 1 cup ketchup >> 3 Tb black pepper >> 3 Tb onion salt
>> Combine all ingredients and mix well. Store in a tightly covered >> container. Refrigerate if disired, although it doesn't require >> refrigeration and will keep indefinitely. Makes enough for 600 pieces >> of chicken. Recipe is easily downsized.
>> I cut this out of the paper 25 years or so ago, and usually half it and >> then half it again. It is equally good on pork.
> Well, doing this much sauce wouldn't be a problem, as long as it's good. > I see no reason it wouldn't be. OTOH, there is always the matter of the > 600 pieces of chicken. That's a lot of drumsticks ;)
> Michael
I much prefer this: (recipe modified for general readability.)
@@@@@ Now You're Cooking! Export Format
Apple Butter Bbq Sauce
1 14 oz can hunts Italian tomato sauce. 1 cup apple butter 2 tbsp molasses 1 tbsp maggi sauce or worcestershire sauce 1 tbsp franks hot sauce 1 tsp mustard powder 1 tbsp+ onion powder (heaping) 2 tsp lemon juice (juice and zest of 1 small lime is better) 1 package slenda (optional) liquid smoke; to taste 1/8 tsp mace
In a small pot stir together ingredients. Bring to just boiling remove from heat. Adjust sweetness with apple cider Vinegar. Taste before adding sweetner as it depends on the sweetness of the apple butter.
Notes: July 26 07 I used the juice and zest from 1 small lime instead of lemon juice. Added 2 tbsps Apple Cider vinegar to correct sweetness...Think about not adding splenda next time or at least taste test before you do, depends on sweetness of the apple butter.
> >> 1/2 gallon apple cider vinegar > >> 1 quart corn oil > >> 2 cups sugar > >> 1 cup salt > >> 1 cup whorcestershire sauce > >> 1 cup prepared mustard > >> 1 cup ketchup > >> 3 Tb black pepper > >> 3 Tb onion salt
> >> Combine all ingredients and mix well. Store in a tightly covered > >> container. Refrigerate if disired, although it doesn't require > >> refrigeration and will keep indefinitely. Makes enough for 600 pieces > >> of chicken. Recipe is easily downsized.
> >> I cut this out of the paper 25 years or so ago, and usually half it > and > >> then half it again. It is equally good on pork.
> > Well, doing this much sauce wouldn't be a problem, as long as it's > good. > > I see no reason it wouldn't be. OTOH, there is always the matter of the > > 600 pieces of chicken. That's a lot of drumsticks ;)
> > Michael
> I much prefer this: (recipe modified for general readability.)
> @@@@@ Now You're Cooking! Export Format
> Apple Butter Bbq Sauce
> 1 14 oz can hunts Italian tomato sauce. > 1 cup apple butter > 2 tbsp molasses > 1 tbsp maggi sauce or worcestershire sauce > 1 tbsp franks hot sauce > 1 tsp mustard powder > 1 tbsp+ onion powder (heaping) > 2 tsp lemon juice (juice and zest of 1 small lime is better) > 1 package slenda (optional) > liquid smoke; to taste > 1/8 tsp mace
> In a small pot stir together ingredients. Bring to just boiling remove > from heat. Adjust sweetness with apple cider Vinegar. Taste before adding > sweetner as it depends on the sweetness of the apple butter.
> Notes: > July 26 07 > I used the juice and zest from 1 small lime instead of lemon juice. > Added 2 tbsps Apple Cider vinegar to correct sweetness...Think about not > adding splenda next time or at least taste test before you do, depends on > sweetness of the apple butter.
> modified from a BH&G recipe
> Notes: makes about 3 cups.
Looks good... but you forgot that 1/2 gallon of vinegar and cup of salt. hehe
Sheldon wrote: > Libby "webtv douchebag" Barclay wrote: > > 1/2 gallon apple cider vinegar > > 1 quart corn oil > > 2 cups sugar > > 1 cup salt > > 1 cup whorcestershire sauce > > 1 cup prepared mustard > > 1 cup ketchup > > 3 Tb black pepper > > 3 Tb onion salt
> > Combine all ingredients and mix well.
> Disgusting! Inedible! Acetic SALT! Blech!
> And "600 pieces of chicken" is totally meaningless gobbledygook... > what size chickens and how cut?
Worse even than a cyberpussie "recipe", lol...
And those "600 pieces of chicken" surely must be from midget chickens, too...'though I've never seen a chicken breed called "pygmy".
<chuckle>
-- Best Greg
" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that we are some kind of comedy team turns my stomach." - "cybercat" to me on rec.food.cooking
> 1/2 gallon apple cider vinegar > 1 quart corn oil > 2 cups sugar > 1 cup salt > 1 cup whorcestershire sauce > 1 cup prepared mustard > 1 cup ketchup > 3 Tb black pepper > 3 Tb onion salt
> Combine all ingredients and mix well. Store in a tightly covered > container. Refrigerate if disired, although it doesn't require > refrigeration and will keep indefinitely. Makes enough for 600 pieces > of chicken. Recipe is easily downsized.
> I cut this out of the paper 25 years or so ago, and usually half it and > then half it again. It is equally good on pork.
> Libby
Libby, thanks for posting this!
-- Wayne Boatwright ------------------------------------------- Sunday, 07(VII)/06(VI)/08(MMVIII) ------------------------------------------- ------------------------------------------- The answer is easier when the question is hypothetical. -------------------------------------------
>> 1/2 gallon apple cider vinegar >> 1 quart corn oil >> 2 cups sugar >> 1 cup salt >> 1 cup whorcestershire sauce >> 1 cup prepared mustard >> 1 cup ketchup >> 3 Tb black pepper >> 3 Tb onion salt
>> Combine all ingredients and mix well. Store in a tightly covered >> container. Refrigerate if disired, although it doesn't require >> refrigeration and will keep indefinitely. Makes enough for 600 pieces >> of chicken. Recipe is easily downsized.
>> I cut this out of the paper 25 years or so ago, and usually half it and >> then half it again. It is equally good on pork.
> Well, doing this much sauce wouldn't be a problem, as long as it's good. > I see no reason it wouldn't be. OTOH, there is always the matter of the > 600 pieces of chicken. That's a lot of drumsticks ;)
> Michael
If you reduce the quantities to the total equivalent of a large bottle of commercial sauce, these would be the equivalents. This would make a good moistening sauce to use while grilling, although I might cut back a bit on the salt.
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups apple cider vinegar 1/2 cup corn oil 1/4 cup sugar 2 tablespoons salt 2 tablespoons worcestershire sauce 2 tablespoons prepared mustard 2 tablespoons ketchup 1 1/8 teaspoons black pepper 1 1/8 teaspoons onion salt
-- Wayne Boatwright ------------------------------------------- Sunday, 07(VII)/06(VI)/08(MMVIII) ------------------------------------------- ------------------------------------------- Don't panic. Don't panic. Don't panic. ... ALL RIGHT, NOW PANIC! -------------------------------------------
