Betty Talmadge's country barbecue sauce
- 1 1/4 cups ketchup
- 23 cup corn oil
- 1 cup cider or red-wine vinegar
- 5 tablespoons Worcestershire sauce
- 1 cup brown sugar
- 2 tablespoons dry mustard
- 3 tablespoons grated fresh ginger
- 1 clove garlic, finely minced
- 1 lemon, unpeeled, thinly sliced and seeds removed
- 3 tablespoons butter
- Salt to taste, if desired
- Freshly ground pepper to taste
- Combine all of the ingredients in a saucepan and bring to the boil, stirring.
- Use to baste chicken as it cooks over hot charcoal.
- Or use for fresh pork shoulder during the last two hours as it cooks over hot charcoal.
- Serve any unused sauce on the side.
ketchup, corn oil, cider, worcestershire sauce, brown sugar, mustard, ginger, clove garlic, lemon, butter, salt, freshly ground pepper
Taken from cooking.nytimes.com/recipes/6129 (may not work)