Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP
Posting-Version: version B 2.10.2 (Tek) 9/28/84 based on 9/17/84; site tekgvs.UUCP
Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!vax135!cornell!uw-beaver!tektronix!tekcrl!tekgvs!jerem
From: jerem@tekgvs.UUCP (Jere Marrs)
Newsgroups: net.cooks
Subject: Re: Barbecue sauce recipe request
Message-ID: <1106@tekgvs.UUCP>
Date: Thu, 30-May-85 02:32:10 EDT
Article-I.D.: tekgvs.1106
Posted: Thu May 30 02:32:10 1985
Date-Received: Sat, 1-Jun-85 00:35:14 EDT
References: <294@mhuxh.UUCP> <1007@ames.UUCP>
Reply-To: jerem@tekgvs.UUCP (Jere Marrs)
Organization: Tektronix, Beaverton OR
Lines: 34
Summary: 


 	My favorite Barbecue recipe is made with "a tablespoon of everything"
(not literally, of course).

	Sautee onions and garlic until limp. Add italian tomatoes, either
canned or fresh peeled, and a slosh of good red wine. Simmer until the tomato
lumps are small and the pulp has a nice texture.

	Add:

		salt to taste
		ground black pepper
		a dash of cayenne or drops of Tabasco
		1 tablespoon each of the following:
			
			Kikkoman soy sauce
			Worcestershire sauce
			Lemon juice
			Aceto Balsamico
			White or red vinegar
			
		1 teaspoon Coleman's dry mustard (or Dijon mustard)
		Brown sugar to taste (or REAL Vermont Maple Syrup)

	Mix until the sugar is dissolved. Either add to meats to be barbecued
or marinate them in it.

	One can also add some horseradish and it makes a wonderful hot sauce
for Dungeness Crab or Gulf Shrimp.

						Jere M. Marrs
						Tektronix, Inc.
						Beaverton, Oregon 
						tektronix!tekgvs!jerem