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1/8 gal. Tomato
1/4 gal. Worcestershire Sauce
1/4 gal. White Vinegar
2 clove Onion
1 lb. Butter
1 1/2 tsp. Black Pepper
1/2 tsp. Red Pepper
1 1/2 tsp. Salt
1 1/2 tsp. Mustard Powder
2 tbs. Sugar
2 whole Lemon
2 Tomato Paste
In a 8 quart sauce pan place all ingredients except lemons and tomato paste. Bring to boil. Squeeze lemons into sauce, drop halves in. Reduce heat and simmer for 30 to 45 min. Remove lemon halves let them cool and squeeze again. Discard lemon rinds. Strain sauce into a clean pot. Add tomato paste for body. Place cooked meat on flat dish; brush on all sides with BBQ sauce, serve hot. If meat is cold preheat oven to 300F and place meat on flat pan. Brush with sauce cover with foil and allow to rest in oven for 30 min to absorb flavor. ***APPLY BBQ SAUCE ONLY AFTER COOKING***
1/4 gal. Worcestershire Sauce
1/4 gal. White Vinegar
2 clove Onion
1 lb. Butter
1 1/2 tsp. Black Pepper
1/2 tsp. Red Pepper
1 1/2 tsp. Salt
1 1/2 tsp. Mustard Powder
2 tbs. Sugar
2 whole Lemon
2 Tomato Paste
In a 8 quart sauce pan place all ingredients except lemons and tomato paste. Bring to boil. Squeeze lemons into sauce, drop halves in. Reduce heat and simmer for 30 to 45 min. Remove lemon halves let them cool and squeeze again. Discard lemon rinds. Strain sauce into a clean pot. Add tomato paste for body. Place cooked meat on flat dish; brush on all sides with BBQ sauce, serve hot. If meat is cold preheat oven to 300F and place meat on flat pan. Brush with sauce cover with foil and allow to rest in oven for 30 min to absorb flavor. ***APPLY BBQ SAUCE ONLY AFTER COOKING***
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