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Bar-B-Que Sauce in Memory of Larry Griffin

Lindsey WebbLindsey Webb Posts: 1
edited November -1 in Sauces, Rubs, Marinades


• 32 Oz Ketchup• 1 Tbs Garlic Powder
• 2 Cup Water• 1 Tbs Garlic Salt
• 1 Tbs Black Pepper• &#188 Cup Mustard
• 1/8 tsp Red Pepper• 1 Tbs Liquid Smoke
• 1 Tbs Paprika• &#188 Cup Molasses
• 2 Tbs Worchestershire Sauce• 1 tsp Season Salt
• &#189 Cup Butter• &#188 tsp Onion Salt
• 1 tsp Salt• &#188 tsp Cidar Vinegar ( option )
• 1 tsp Onion Salt• &#188 tsp Lemon Juice ( option )
• 1 Cup Brown Sugar
• 1 Tbs Chile Powder


Heat all above over medium heat stirring often, about 20-30 minutes. Pour up in ketchup bottle (option) after sauce has cooled. Refrigerate after cooled. If sauce is used for basting use it the last 30 minutes or so when smoking a brisket, chicken , turkey etc. Be careful and not to contaminate the sauce with meat juices!!! Pour up what your are going to use in a separate bowl etc.
Lindsey Webb


Number of Servings:

Time to Prepare:


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