Barbecue Sauce Au Justin
- 2 c Onion, chopped
- 1/2 c Bell pepper, chopped
- 1/2 c Olive oil
- 2 tb Garlic, chopped
- 2 c Ketchup
- 2 tb Parsley, dried
- 2 tb Lemon juice
- 1/2 c Wine vinegar
- 4 ts Salt
- 1/4 c Louisiana hot sauce
- 1 1/2 c Dry red wine
- 1/2 ts Celery seed
- 1 c Steak sauce
Saute onions and bell pepper in olive oil. Add garlic, wine
and the rest of the ingredients. Bring to a boil. Cover,
then cook over a low fire for at least 2 hours. Use on finished
barbecue, NOT AS A BASTING SAUCE.
This is garontee to warm the belly.
From Justin Wilson's "Outdoor Cooking With Inside Help"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
and the rest of the ingredients. Bring to a boil. Cover,
then cook over a low fire for at least 2 hours. Use on finished
barbecue, NOT AS A BASTING SAUCE.
This is garontee to warm the belly.
From Justin Wilson's "Outdoor Cooking With Inside Help"
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
