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From: brian@sdccsu3.UUCP
Newsgroups: net.cooks
Subject: Re: BBQ Sauce request.
Message-ID: <1884@sdccsu3.UUCP>
Date: Wed, 30-May-84 21:18:58 EDT
Article-I.D.: sdccsu3.1884
Posted: Wed May 30 21:18:58 1984
Date-Received: Sat, 2-Jun-84 09:41:36 EDT
References: <485@asgb.UUCP>
Organization: UCSD beer & pizza society
Lines: 24

eat them up, yum!

I'm not sure that my recipe for barbecue sauce ever made it out of San
Diego, because we were having news problems a while back, but here goes:

Take a cup of the cheapest yellow-label barbecue sauce you can get, and
add 1/3 cup of cheap maple syrup to it - log cabin pancake syrup works
well for me.  Add 1 teaspoon (more or less) of medium strength chili
powder.  If its for pork, add 1 tablespoon of crumbled sage.  slop it
heavily on the meat to be barbecued and let it sit about 10 minutes to
get gooey and hard.  Broil the meat, and keep coating the meat until
its done.

You can add a dash of Worchestershire sauce if you like.  Good reviews
from the neighbors!

-- 
	-Brian Kantor, UC San Diego 
	Kantor@Nosc
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