Col Jack Ratliff's BBQ Grilling Sauce
List of Ingredients
1 lb. shortening
3/4 Cup white vinegar
3 Tablespoons black pepper
3 Tablespoons ground red pepper
3 Tablespoons dry mustard
2 Tablespoons salt
3 Tablespoons Sugar (Less sugar for fowl)
1 clove of garlic, pressed (or to taste)
Recipe
Method: Melt the shortening. Mix and stir the rest of the ingredients into the vinegar. Combine the melted shortening with the vinegar mixture. Bring to a slow boil until the mixture turns a medium brown in color. Over hot coals, brush the sauce on the meat, turning frequently. If the sauce is put in the refrigerator, Mrs. Ratliff said the shortening will solidify and the sauce will look like peanut butter. Just reheat for use.
submitter comments:
A while back I posted a request for a chicken basting/marinade sauce that our neighbor had prepared when I was a young girl. My father, who just turned 86, has often mentioned that wonderful chicken that "The Colonel" made and wished he had the recipe. ! I called the telephone number that was sent to me by several readers, and eureka- I found the family and the recipe!. Mrs. Ratliff couldn't believe our family been thinking about her husband's chicken the past 34 years! She said after they left WV in 1966, they never made it again! Fortunately, she still had the recipe which was obtained in 1960 from a friend at Tindall Air Force Base. She didn't want to name the person without his permission
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