© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Damsel in dis Dress
Here's a barbecue sauce recipe from a restaurant in North Dakota (Minot, I believe), called the Riverside Lodge. The sauce is very thin, but it's great brushed on ribs or chicken (FABULOUS on chicken!) or whatever you're grilling. It's been a family favorite for as long as I can remember. And I'm OLD! :)
1 ½ cup vinegar
½ clove garlic, mashed
1 tablespoon worcestershire sauce
2 tablespoons dry mustard
¼ teaspoon tabasco sauce
1 cup sugar
2 cups ketchup
1 ½ tablespoon salt
Combine ingredients and simmer for 10 minutes.
I've used this as a brush-on sauce during the last few minutes of cooking, as well as a pre-grilling marinade.
Another essential for an authentic barbecue is corn on the cob, dripping with butter! It's fun to make the corn on the grill. Just soak the corn, with the husks on, but the silk at the end removed, in water. Then place on the grill to cook, turning often, and checking for doneness. They pick up a mild smokey flavor, and the corn is steamed nicely. An easy way to butter the corn is to fill a tall jar halfway with hot water, and add melted butter, which will float on the top. Insert each ear of corn into the jar, and when you pull it out, it's buttered! (Of course, you don't get NEARLY enough butter that way, but ...)