An Old Kentucky Barbecue
I thought I’d start this blog out with a reprint of one of my most popular posts on the original Sullicom blog – the recipe for the Kentucky BBQ Dip.
I thought I’d share the secret family recipe for the bbq dip that my dad made to use when he hovered over his bbq pit when I was a kid. It’s high-powered stuff that can be liberally mopped over ribs, brisket, mutton, chicken and anything else that might find its way onto your grill. It also works for removing tar stains from cars and killing termites.
Here goes:
Kentucky BBQ Dip
1 quart distilled white vinegar
2 10-ounce cans of tomato puree
1 5-ounce bottle of Worcestershire sauce (preferably Lea & Perrins)
1 stick butter
1/8 cup salt
2 Tbl black pepper
1/2 tsp red pepper
1 Tbl allspice
1 Tbl paprika
1/4 cup brown sugar
2 lemons (juice squeezed into dip – toss the rinds in while it’s cooking)
Mix the dry ingredients. Add enough vinegar to form a paste. Then add the rest of the vinegar, the Worcestershire sauce and tomato puree. Heat and add the butter and lemon rinds. DO NOT BOIL!!! Don’t know why not, but I listened to my daddy. Mix well and let cook for an hour.
This stuff will last a good while in the refrigerator. It’s also good for mixing with pulled pork or chicken and even cole slaw.
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