Pit Barbeque Sauce
Yield
2 quartsPrep
20 minCook
0 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
butter
|
|
| 1 | pint |
ketchup
|
*
|
| 1 | pint |
vinegar
|
*
|
| 1 | small |
worcestershire sauce
|
*
|
| 1 | tablespoon |
brown sugar
|
|
| 1 | tablespoon |
red hot pepper sauce
|
|
| 1 | tablespoon |
onion juice
|
* |
| 1 ½ | Cloves |
garlic
chopped fine |
*
|
| 1 | dash |
red pepper flakes
|
*
|
| 1 | dash |
black pepper
|
*
|
| 1-3 | tablespoons |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
butter
|
|
| 473 | ml |
ketchup
|
*
|
| 473 | ml |
vinegar
|
*
|
| 1 | small |
worcestershire sauce
|
*
|
| 15 | ml |
brown sugar
|
|
| 15 | ml |
red hot pepper sauce
|
|
| 15 | ml |
onion juice
|
* |
| 1.5 | Cloves |
garlic
chopped fine |
*
|
| 1 | dash |
red pepper flakes
|
*
|
| 1 | dash |
black pepper
|
*
|
|
salt
|
|
Directions
Mix well.
Refrigeration is not necessary.
