robertjerl Loc: Corona, California

When I was in elementary school, my Grandfather (a prosperous farmer) bought a restaurant beside US 60 just outside our home town in Western Kentucky. My Dad, Mom, Uncle and Aunt ran it for several years until the Interstate went in to the east and most of the trucker and tourist business dried up, and the family closed it down. It had two huge block BBQ pits and a guy from town with a multi state reputation for BBQ ran those units. We had a field next door that was a truck parking area and truckers my Dad had worked with for many years told all their friends, so we had a steady stream of long haul truckers as well as tourists and locals. We BBQ'd, pork, beef, goat and lamb. I still have his sauce recipe and make some up now and then, much better than any store brand I ever bought. By changing a couple of ingredients it can be made in degrees of HOT from suitable for babies to ONLY FOR HEROES or fools.

I have had confirmed Chili Heads taste it and grab for anything cold to drink they can reach when I made it the way I used to like it. As I get older, I can't really take it as hot as I used to. My oldest son was a freshman in college when I dug the recipe out and made some the first time since before he was born, and he took one bite of a Pork sandwich he had poured it on like it was ketchup. He broke out in a sweat, started gasping and grabbed a glass of ice tea in one hand and cold milk in the other and started drinking from them both. Finally, after a few minutes, he sort of whispered, "Now I know why so many Southerners are Fundamentalists. To them, Hell's Fires are real!"

He did acclimate to it and now likes it fairly hot. But his little sister likes it hot also. Maybe I should make some and let her take a bottle back to Medical School after her Christmas visit. She can experiment on her fellow students. Who knows, maybe they will discover it kills Covid viruses or some other major disease causing germs.

Here is the recipe:

BAR B QUE SAUCE

INGREDIENTS 1 1/2 GALLON 3/4 GALLON 1/3 GALLON

HEINZ KETCHUP 2 x 32oz bottle 1 x 32oz bottle 1 x 16oz bottle

DISTILLED WHITE VINEGAR 2 x quarts 1 x quart 1/2 quart

WORCHESTER SAUCE 10 oz bottle 5 oz 2 1/2 oz

LOUISIANA HOT SAUCE (cayenne) 12 oz 6 oz 3 oz

GROUND CAYENNE RED PEPPER 2 oz 1 oz 1/2 oz

GROUND BLACK PEPPER 2 oz 1 oz 1/2 oz

SALT 1/2 cup 1/4 cup 1/8 cup

HICKORY SMOKE FLAVORING 4 tb spoons 2 tb spoons 1 tb spoon

(or, if available, use hickory flavor salt, the same portions as regular salt on the line above, in addition to the regular salt)
(if using hickory flavoring you might want to double the salt)

WESSON OIL 1 cup 1/2 cup 1/4 cup


Mix all ingredients in a suitable size pan and simmer on low heat for approximately 30 minutes.

Allow to cool and pour into bottles.

Please note, this makes southern style HOT Bar B Que sauce. If you are not used to spicy foods, you may want to reduce the amounts of hot sauce, cayenne, and black pepper. Another answer is to make it full strength and thin it with tomato sauce or Italian picarelli sauce (or any other sauce you like, you might invent the next new sauce sensation).
You can add more vinegar and some water to soak the meat in the frig overnight, pour or brush the sauce on the meat while cooking and pour it on when eating. It depends on where on the scale of babies to heroes your tastebuds fall.

ENJOY!!!!

This sauce was used in my family's Bar B Que restaurant in Kentucky in the l950's.
I hope you like it and pass it along to others.

JERRY PERKINS

For some reason things won't keep to their columns, so the three entries of ingrediants are to make 1 1/2, 3/4 and 1/3 of a gallon of the sauce in order.

mwsilvers Loc: Central New Jersey

Bernese mountain dogs are one of my favorite breeds. While I've never owned one myself I have spent significant time with several of them. They are among the sweetest, gentlest, and most loyal dogs a family can get. You certainly can't get mad at such a handsome animal for something that was not really his fault.