Pinhead Fulton's Locally Famous American Legion BBQ Sauce |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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My grandpa was the chief cook and bottle washer for his American Legion post in Nederland, TX, in charge of all things barbecue'd. Family reunions were never the same after he went on to that Great Grill in the Sky and I'm sure our Heavenly Father calls on Grandpa often for charcoaled chicken sloppy with his finger-lickin' tangy goodness. Grandpa's sop is the starter for this recipe, used as a marinade and for basting while the meat is cooking. The red sauce should be used in the last 10-15 minutes only, as it will burn. Note: If you double this recipe, don't double the lemon. It's just too much. Also, the garlic juice called for in the recipe used to come in a garlic-shaped green bottle with a pointed top, and I think was made by McCormick. I found another brand near the seasonings at the market. Ingredients:
6 small lemons, thinly sliced |
6 white onions, thinly sliced |
1 pint white vinegar |
2 cups beef suet, rendered |
1 cup worcestershire sauce |
1 cup brown sugar |
72 ounces catsup |
1 cup worcestershire sauce |
2 ounces liquid garlic |
4 cups margarine |
1 cup brown sugar |
6 lemons, thinly sliced |
6 onions, thinly sliced |
1/2 cup white vinegar |
salt, to taste |
pepper, to taste |
Directions:
1. For sop, use caution adding ingredients to hot rendered suet, it can pop and catch fire, so lower temperature and simmer slowly until sugar is melted and lemon and onions are very soft. Cool and use a portion to marinade your chosen meat, reserving the rest to baste.
2. For sauce, saute onions and lemons slowly in butter until very soft, about 30 minutes. Add to other ingredients and mix well. Simmer slowly for about an hour, stirring often. Use during last 10-15 minutes of grilling as red sauces will burn.
3. Sauce should be safe for water-bath canning, or freeze leftovers. Ingredients will separate after canning, but will re-combine after mixing and re-heating.
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