Pride of Deer Camp Barbecue Sauce-Marinade
"If you watched The Frugal Gourmet on PBS years ago when his show was the best, you may have seen Jeff Smith make this barbecue sauce. It's a very old recipe (not one of his originally) and it makes a great pork or beef rib marinade. If I recall correctly, Jeff Smith said an old woman who ran a hotel in Chicago gave him the recipe. Anyway, it will keep for a long time, stored in the refrigerator. Another great use for this blend is as a Bloody Mary base -- see directions below. This sauce is much thinner than most barbecue sauces and the recipe makes a LOT as listed! Enjoy. big pat."
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
8 quarts
ingredients
- 2 quarts water
- 1 1⁄2 cups brown sugar
- 1 1⁄2 cups Worcestershire sauce (prefer L&P)
- 1 1⁄2 cups prepared yellow mustard
- 1 quart catsup (I use Red Gold)
- 1⁄2 cup freshly milled black peppercorns
- 1⁄2 cup red pepper flakes (you can adjust this to taste)
- 3 quarts red wine vinegar
- 1 quart dry white wine (non-sweet ( make sure it's a quart)
- 1⁄2 cup salt
directions
- Do not prepare any part of this recipe in aluminum vessels -- it will ruin them!
- Mix all ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover and allow it to simmer for about 30 minutes.
- I store mine in gallon jugs in the refrigerator.
- For the PODC Bloody Mary: 1 1/2 oz. vodka; 1 1/2 oz. tomato juice; dash of fresh lemon juice, and; 1/2 teaspoons PODC barbecue sauce. Shake well with crushed ice and serve on the rocks with a celery stick.
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Reviews
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My husband made this year's ago from a Jeff Smith cookbook. Delicious in fluffy hot white rice. Not meant as a traditional BBQ sauce replacement; I read online that it originated as a marinade to take the
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Thanks I made this years ago and lost the recipe during a move. This is best when used on pork then grilled -
Have made this for years, starting with the first Jeff Smith program and book. Glad to see it online. You can substitute 3Qt white vinegar and a bottle of cheap dry red wine for the red wine vinegar(which is REALLY pricey). Also, this sauce needs NO refrigeration---anything with this much vinegar and salt can't go bad, I've never had a problem in 30yrs. But store it in glass or plastic(like a vinegar jug, ketchup or salad dressing bottle), it "ate" the lid off of a Mason jar in a year. I marinate pork and chicken and keep a re-purposed ketchup bottle of it on my table for sprinkling. My favorite recipe is throwing an 8lb pork loin and a cup or so of this sauce into a slow cooker on high for 4hrs---then shred---no fuss pulled pork. You might want to add a cup of store-bought BBQ sauce after shredding depending on your taste.
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<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
