Barbecue Sauce

Grace had two barbecue sauce recipes. First, Carl's recipe is a marinade for kabobs. Remember to save out some of the marinade for basting. And refrigerate the meat. Nowadays, we are more careful about leaving raw meat out of the refrigerator!

The second recipe is from a newsletter from Ohio State University and the Cooperative Extension Service.

Carl's Barbecue Sauce

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

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

Source: Grace's recipe file