Barbecue Sauces...

Barbecue Sauces...

FROM: A Picture Treasury of Barbecuing - A Tested Recipe Institute Cook Book with the Barbecue Experts of Big Boy MFG Co.© 1956, 1957.

Marinade

1 and 1/2 cups salad oil
3/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons dry mustard
2 and 1/4 teaspoons salt
1 tablespoon coarse, freshly ground black pepper
1/2 cup wine vinegar
1 and 1/2 teaspoons dried parsley flakes
2 crushed garlic cloves, if desired
1/3 cup fresh lemon juice

Combine all ingredients and mix well. Make about 3 and 1/2 cups. Marinade can be drained from steaks or chops for a second use. Store in a tightly covered jar in freezer indefinitely, or in refrigerator for 1 week.

Easy Basting Sauce

Combine 1/3 cup wine vinegar, 1/3 cup fresh lemon juice and 1/3 cup salad oil. Add 1/2 teaspoon soy sauce and coarse, freshly ground black pepper and salt to taste. Mix well. Makes 1 cup.

Barbecue Sauce

2 bottles (14 ounces each) ketchup
1 bottle (12 ounces) chili sauce
1/3 cup prepared mustard
1 tablespoon dry mustard
1 and 1/2 cups firmly packed brown sugar
2 tablespoons coarse, freshly ground black pepper
1 and 1/2 cups wine vinegar
1 cup fresh lemon juice
1/2 cup bottled thick steak sauce
Dash Tabasco, or to taste
1 and 1/4 cup Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons salad oil
1 can (12 ounces) beer
Minced or crushed garlic, if desired.

Combine all ingredients except the garlic and mix well. Pour into pint jars to store. This sauce may be stored for several weeks in the refrigerator. For longer storage, freeze in freezer. About an hour before using the sauce, add the garlic if desired. Makes about six pints.

Pineapple Glaze

1 can (8 ounces) crushed pineapple
1 cup firmly packed brown sugar
1 tablespoon prepared mustard
1 teaspoon dry mustard
Juice of 1 lemon
Dash of salt

Drain syrup from pineapple and reserve. Combine drained pineapple and remaining ingredients and stir to mix well. Add as much of the reserved syrup as necessary to have the mixture of good spreading consistency. Brush over meat during the last few minutes of barbecuing. Makes about 1 and 1/2 cups.


(Please note: We have researched both the Tested Recipe Institute and the Big Boy MFG Co. and have failed to find any indication that they are still in existence or operation).