Miscellaneous
BARBEQUE SAUCE - Shirley Y. - Bala, PA
|
dark corn syrup |
2/3 c. |
1 1/3 c. |
2 c. |
2 2/3 c. |
3 1/3 c. |
4 c. |
|
creamy peanut butter |
1/4 c. |
1/2 c. |
3/4 c. |
1 c. |
1 1/4 c. |
1 1/2 c. |
|
soy sauce |
1/4 c. |
1/2 c. |
3/4 c. |
1 c. |
1 1/4 c. |
1 1/2 c. |
|
cider vinegar |
1/4 c. |
1/2 c. |
3/4 c. |
1 c. |
1 1/4 c. |
1 1/2 c. |
|
sliced green onions |
1/4 c. |
1/2 c. |
3/4 c. |
1 c. |
1 1/4 c. |
1 1/2 c. |
|
garlic clove |
1 |
2 |
3 |
4 |
5 |
6 |
|
clove |
1 |
2 |
3 |
4 |
5 |
6 |
|
ginger |
1 t. |
2 t. |
3 t. |
4 t. |
5 t. |
6 t. |
|
red pepper, dried and crushed |
1/2 t. |
1 t. |
1 1/2 t. |
2 t. |
2 1/2 t. |
3 t. |
|
grilling meat |
1 1/2 - 2 lbs. |
3 - 4 lbs. |
4 1/2 - 6 lbs. |
6 - 8 lbs. |
7 1/2 - 10 lbs. |
9 - 12 lbs. |
Assembly and Freezing Directions:
Mix all the sauce ingredients thoroughly and allow to sit at room temperature
for at least one hour to allow the flavors to mix and develop. Place the meat
in a freezer bag or rigid container. Pour the sauce over the meat. Allow to
marinade 4 hours or longer, turning the meat occasionally, before grilling,
or freeze right in the sauce and thaw thoroughly before grilling.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.