Pride Of Deer Camp Barbecue Sauce Marinade Recipes

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PRIDE OF DEER CAMP BARBECUE SAUCE-MARINADE



Pride of Deer Camp Barbecue Sauce-Marinade image

If you watched The Frugal Gourmet on PBS years ago when his show was the best, you may have seen Jeff Smith make this barbecue sauce. It's a very old recipe (not one of his originally) and it makes a great pork or beef rib marinade. If I recall correctly, Jeff Smith said an old woman who ran a hotel in Chicago gave him the recipe. Anyway, it will keep for a long time, stored in the refrigerator. Another great use for this blend is as a Bloody Mary base -- see directions below. This sauce is much thinner than most barbecue sauces and the recipe makes a LOT as listed! Enjoy. big pat.

Provided by Bone Man

Categories     Sauces

Time 40m

Yield 8 quarts

Number Of Ingredients 10

2 quarts water
1 1/2 cups brown sugar
1 1/2 cups Worcestershire sauce (prefer L&P)
1 1/2 cups prepared yellow mustard
1 quart catsup (I use Red Gold)
1/2 cup freshly milled black peppercorns
1/2 cup red pepper flakes (you can adjust this to taste)
3 quarts red wine vinegar
1 quart dry white wine (non-sweet ( make sure it's a quart)
1/2 cup salt

Steps:

  • Do not prepare any part of this recipe in aluminum vessels -- it will ruin them!
  • Mix all ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover and allow it to simmer for about 30 minutes.
  • I store mine in gallon jugs in the refrigerator.
  • For the PODC Bloody Mary: 1 1/2 oz. vodka; 1 1/2 oz. tomato juice; dash of fresh lemon juice, and; 1/2 teaspoons PODC barbecue sauce. Shake well with crushed ice and serve on the rocks with a celery stick.

DEER CAMP BBQ SAUCE VARIANT RECIPE



Deer Camp BBQ sauce variant Recipe image

Provided by á-44003

Number Of Ingredients 10

1-1/2 cups dark brown sugar
1-1/2 cups Worcestershire sauce
1-1/2 cups prepared mustard
1 quart ketchup
1/2 cup freshly ground black pepper
1/2 cup crushed red pepper flakes (or a little less if you do not like a spicy hot sauce)
3 quarts red wine vinegar
2 quarts water
1 quart white wine
1-1/2 cups salt

Steps:

  • Place brown sugar, Worcestershire sauce, mustard, ketchup, pepper, pepper flakes, wine vinegar, water, wine, and salt in a 12-quart stainless steel pot and bring to a boil. Reduce the heat to a low simmer, cover, and cook for 30 minutes. Store, covered, in glass canning jars in the refrigerator. Note: Suggested uses include a marinade sauce and a barbecue sauce. Also good in Bloody Marys.

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