Barbecue Sauce

Grace had two barbecue sauce recipes. First, Carl's recipe is a marinade for kabobs. Then a recipe from the Cooperative Extension Service at Ohio State University.

Carl's Barbecue Sauce

• Remember to save out some of the marinade for basting.

• And refrigerate the meat! Nowadays, we are more careful about safely handling raw meat.

• 1/2 envelope or 1/4 can dry onion soup mix
• 2 tablespoon sugar
• 1/2 cup water
• 1/2 cup catsup
• 1/4 cup vinegar
• 1/4 cup salad oil
• 1 tablespoon prepared mustard
• dash bottled hot pepper sauce
• salt
• [meat and vegetables of your choice for kabobs]

Bring to boil, reduce heat and simmer 20 minutes. Cool completely. Add meat; toss to coat. Refrigerate overnight or let stand at room temperature 2 to 3 hours. Drain meat.

If using chicken, use meat tenderizer.

Thread meat, green (and red) peppers, potatoes, etc. on skewers. Broil over medium coals 20 to 30 minutes, turning once and brushing 2 or 3 times.

OSU Barbecue Sauce

Extension Services in different states traded newsletters, usually mimeographed. This one is from Ohio.

• 1 pint vinegar
• 1 pint water
• 1/2 pound butter
• 2 ounces salt
• 2 tablespoons Worcestershire sauce

Heat this sauce and apply with a sprayer or a new pastry brush to the meat. Makes enough to serve 10.