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From: brian@sdcsvax.UUCP (Brian Kantor)
Newsgroups: net.cooks
Subject: Re: Barbecue sauce recipe request
Message-ID: <902@sdcsvax.UUCP>
Date: Sat, 1-Jun-85 10:29:45 EDT
Article-I.D.: sdcsvax.902
Posted: Sat Jun  1 10:29:45 1985
Date-Received: Tue, 4-Jun-85 00:46:57 EDT
References: <294@mhuxh.UUCP> <1007@ames.UUCP> <1106@tekgvs.UUCP>
Reply-To: brian@sdcsvax.UUCP (Brian Kantor)
Organization: UCSD wombat breeding society
Lines: 21

The barbecue sauce that I use for cooking and on the table is made by
taking ordinary bottled barbecue sauce (Chris 'n Pitts is about $6 a
gallon at the warehouse down the road), and adding

	Pancake Syrup - the kind with some small amount of real maple in
		it.  Pure real maple is better but not worth the price.
		1/4 to 1/2 cup per pint.
	Garlic powder - lots. (NOT garlic SALT - its salty enough!)
	Basil and/or Oregano - a teaspoon or so per pint.
	Tabasco - a dash or five per pint of sauce.

When I'm cooking something like pork ribs, I sprinkle the spices on the
meat first, then paint the liquid on with a nylon paintbrush.  After an
hour or two on the grill (repaint the sauce from time to time), its
delicious.

	Brian Kantor	UC San Diego

	decvax\ 	brian@ucsd.arpa
	akgua  >---  sdcsvax  --- brian
	ucbvax/		Kantor@Nosc