Pigs On The Wing BBQ
Master Chef
Red's Basting Sauce
Recipe By : Pit, Pot & Skillet
Serving Size : 6 Preparation Time :0:00
Categories : Barbecue
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons chili powder
1/2 teaspoon cayenne pepper
1 pound butter
2 onions -- peeled/thick sliced
5 cloves garlic -- peeled and crushed
1 bunch parsley sprigs -- chopped
1 bottle beer
1 pint vegetable oil
4 lemon -- quartered
1/4 cup worcestershire sauce
2 bay leaves
Melt the butter, add the onions and garlic, and saute for 4 to 5 minutes to
soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds to
the pot. When the foam subsides, add all of the remaining ingredients and
bring to a boil. Reduce the heat to a medium low and simmer for 20 minutes.
Keep baste warm, adding beer and oil as needed.
By the way, you'll notice that there are no tomatoes, ketchup, or sugar in
this recipe. All of these things caramelize and burn quickly, giving the
meat a nasty taste.
Recipe By : Pit, Pot & Skillet
Serving Size : 6 Preparation Time :0:00
Categories : Barbecue
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons chili powder
1/2 teaspoon cayenne pepper
1 pound butter
2 onions -- peeled/thick sliced
5 cloves garlic -- peeled and crushed
1 bunch parsley sprigs -- chopped
1 bottle beer
1 pint vegetable oil
4 lemon -- quartered
1/4 cup worcestershire sauce
2 bay leaves
Melt the butter, add the onions and garlic, and saute for 4 to 5 minutes to
soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds to
the pot. When the foam subsides, add all of the remaining ingredients and
bring to a boil. Reduce the heat to a medium low and simmer for 20 minutes.
Keep baste warm, adding beer and oil as needed.
By the way, you'll notice that there are no tomatoes, ketchup, or sugar in
this recipe. All of these things caramelize and burn quickly, giving the
meat a nasty taste.
