Red's Basting Sauce
There are no tomatoes, ketchup, or sugar in this recipe. All of those things caramelize and burn quickly, giving the meat a black color and nasty taste.
Yield
1 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
chili powder
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | pound |
butter
|
|
| 2 | each |
onions
peeled, sliced thick |
|
| 5 | each |
garlic
cloves, peeled, crushed |
|
| 1 | each |
parsley leaves
bunch, fresh, sprigs, chopped |
*
|
| 1 | each |
beer
bottle |
*
|
| 1 | pint |
vegetable oil
vegetable |
*
|
| 4 | each |
lemon
quartered |
|
| ¼ | cup |
worcestershire sauce
|
|
| 2 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
chili powder
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 453.6 | g |
butter
|
|
| 2 | each |
onions
peeled, sliced thick |
|
| 5 | each |
garlic
cloves, peeled, crushed |
|
| 1 | each |
parsley leaves
bunch, fresh, sprigs, chopped |
*
|
| 1 | each |
beer
bottle |
*
|
| 473 | ml |
vegetable oil
vegetable |
*
|
| 4 | each |
lemon
quartered |
|
| 59 | ml |
worcestershire sauce
|
|
| 2 | each |
bay leaves
|
*
|
Directions
Melt the butter, add the onions and garlic, and sauté 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.
