Preparation / Directions:
Combine all ingredients into a 1.5 gallon stock pot along with 1 gallon of water and bring to a boil, stirring occasionally. Spoon the piping hot dip onto the prepared meat just prior to serving. This is a very thin sauce, but it is the same formula that has been used around here for generations.
This recipe was posted a while back by the son-in-law of the owner of Lexington #1, a highly regarded Q-joint. There is a certain amount of vagueness about whether the measurements are by weight or volume. I used weight for the dry ingredients and am very happy with the results.
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