Sam used this spicy concoction both as a marinade and a basting sauce for his barbecued steaks, chops and chicken.
Ingredients:
- 3 Tbs cooking oil
- ¼ cup onion, grated
- 1 garlic clove, crushed
- 1 cup ketchup
- ¼ cup Worcestershire sauce
- ¼ cup lemon juice
- 2 Tbs white vinegar
- 1 tsp hot pepper sauce
- ¾ tsp salt
- 2 Tbs sugar
- 2 tsp paprika
- 1 ½ tsp chili powder
- 1 Tbs dry mustard
- 2 tsp water
Directions:
- Heat the cooking oil in a large heavy cast iron skillet.
- Add the onion and the garlic.
- Sauté this lightly.
- Stir in the ketchup, Worcestershire sauce, lemon juice, white vinegar, hot pepper sauce, sugar, paprika, chili powder and salt.
- Blend together thoroughly the dry mustard and the water until smooth.
- Then stir this into the sauce.
- Slowly bring this mixture to a boil.
- Cover and let simmer for 20 minutes. Makes 2 cups.
(This recipe is from The Early American Cookbook by Dr. Kristie Lynn & Robert W. Pelton, published by McCauley Publications. This book is available in Sam Houston Memorial Museum gift shop.)