Mix ketchup, vinegar, mustard, Worcestershire sauce, barbecue sauce, hot sauce, cayenne pepper, garlic, allspice, parsley, onion, and sugar together well.
Best if chilled overnight.
ibs with the Pit Smoked Barbecue Sauce. Move ribs away from
Place brisket on heavy-duty foil.
Mix remaining ingredients (except barbecue sauce) together and brush on brisket.
Wrap in foil and refrigerate overnight.
Bake in foil for 4 hours in a 300\u00b0 oven.
Open foil and pour on barbecue sauce.
Bake for 1 more hour or until done.
Let set for 15 minutes.
Slice across grain of meat.
Combine all ingredients and cook over low heat for 20 minutes. Turn off and let simmer.
Now get ready for the best barbecue sauce you have ever tasted.
/2 cups broth with barbecue sauce.
Return the sliced
nd how much horseradish with barbecue sauce you want.
To
Barbecue Chicken:
Rinse chicken halves
onth!
To Make the Barbecue Sauce.
Slice the onion
oils).
Meanwhile, make the barbecue sauce. BARBECUE SAUCE INSTRUCTIONS: Into a
at drippings.
Baste with barbecue sauce and cook long and
oisture, but it's the best tasting bread I've made
Season pork with pepper and place in a crock pot. Cook on low for 8-10 hours. Remove pork from crock pot and remove any bones and fat. Shred pork with a fork and place into a large bowl. Mix equal parts of the 2 barbecue sauces together and mix with shredded pork to moisten well. The barbecue can be served immediately but is best if refrigerated overnight to let the meat absorb the sauce. Reheat in microwave or crockpot. Freezes well.
o desired crispness.
Apply barbecue sauce liberally to both sides
paste.
For the Barbecue Sauce:
Saute the onion
ervings.
Farm Journal's Best Ever Recipes.
Wash and clean chicken thoroughly.
For best results, use Corning Ware dish or dish with tight fitting lid.
Place chicken in container.
Add salt, pepper and seasoning salt.
Slice onion and spread over meat.
Slice green pepper and spread over meat. Add butter (do not have to melt.
Add barbecue sauce.
Bake at 375\u00b0 for about 1 hour or until done.
Take a large 5 to 7 pound beef brisket (the best, rump, round, or like roast).
Place in a pan lined with heavy foil.
Sprinkle with onion salt, garlic salt and celery salt.
Pour on 1/2 to 3/4 bottle of Wrights liquid smoke.
Wrap foil tightly around roast. Place into 250\u00b0 oven for 6 to 8 hours.
Uncover and top with any good bottled barbecue sauce.
Bake for another 40 minutes, uncovered.
Can be served hot or cold.
Slice or shred.
I shred mine when cool and freeze in plastic bags.
Delicious!
Trim off excess fat, wash and salt.
Place in crock-pot (do not add water).
Cook on high until meat begins to cook, turn to low and continue cooking until meat is tender and falls away from bone (8 to 10 hours).
Remove meat from crock-pot, pour grease out of crock-pot.
Remove fat from meat, cut into pieces, return to crock-pot, add barbecue sauce to taste.
Best to layer meat and sauce, and cook on low until hot again, about 45 minutes.
t about 350\u00b0.
Barbecue the pork slowly, turning it
Mix together barbecue sauce and orange juice. Lay ribs in a baking pan and pour barbecue sauce mixture over the top. The ribs should be nearly submerged in the barbecue mix. Cover pan with foil and set oven to 250\u00b0.