1 tsp oil
1 garlic clove
3 tbsp worcestershire sauce
1 tsp mustard
1/2 cup water,cold
1/2 onion
3 tbsp vinegar
2 tbsp molasses
1 cup catsup
1 tsp cornstarch
Directions
1. Heat oil in pan. Dice onion, add to pan. Brown onions over high
heat, add garlic, if desired. Stir as needed, so the onion doesn't
burn. When onion turns clear, add the following and quickly stir in
vinegar, Worcestershire sauce, molasses and mustard. When these have
mulled together, stir in catsup and cold water with cornstarch
stirred in.
2. Simmer sauce over low heat, for at least ten minutes. Take care it
doesn't burn. More water can be added, to thin, or to make more
sauce. The corn starch will thicken the sauce as it simmers.
3. This sauce can be used as a marinade for beef, pork or chicken.
Remove meat from sauce to BBQ, or bake in sauce in oven at 350'F.
Usually marinade enough chicken for 6-8 people in half of this recipe
and freeze the other half of the sauce, for another time.
(Taken fron the Cattleman's Cookbook, found in the Elko, Nevada,
library).
Servings: 8 servings
Bar-B-Que Sauce Recipe brought to you by Recipe Ideas
Categories: Barbeque; Sauce
The History of Recipes
Written cooking instructions as an idea can be traced back into the far past, at least as far into history as ancient Egypt, and quite possibly further than that. Having said that, generally, these early cook books were just primitive hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe discovered, according to academics is a series of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. As we move into The time of the roman empire around 25BC a man called Apicius created a number of documents detailing recipes cooked by his fellow Romans. In his works, he recounts how the meals of wealthy Romans were split into starters, entrees and desserts, something that is very familiar to us today. He also informs us how the Romans were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs such as bay, mint and parsley. In the 15th century, knights returning from the crusades brought us many foods and herbs from the holy land, including basil and coriander. The introduction of these new foods and spices was responsible for an outbreak in books on cooking, some of which are kept safe in private collections. The arrival of TV brings us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Bar B Que Sauce recipe.
