MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Piedmont Table Sauce
Categories: Bbq, Sauces, Chilies
Yield: 6 Cups

1/3 g Water
2 c Catsup
1 c Cider Vinegar
1 c Sugar
1 ts Salt
1 tb Ground black pepper
1 tb Crushed red chilies (flakes)
Cayenne

ZEST FACTOR: Mild to Medium

Many Piedmont restaurants make a slightly thicker,
sweeter version of their sauce, which is placed on the
table along with the house dip.

Hardcore North Carolina BBQ addicts usually won't touch
the stuff. But, it's an easily acquired taste for
out-of-staters.

Combine all ingredients in a sauce pan and bring to a
boil, stirring occasionally.

Serve at room temperature.

Chile Pepper Magazine | June 2003

MM Format by Dave Drum - 09 February 2004

Uncle Dirty Dave's Archives

MMMMM

... I drive way too fast to worry about cholesterol.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Route 66 Pig Hip Sauce
Categories: Sauces
Yield: 1 Quart

1 lg Egg
3 c Vegetable oil
7 oz Heinz catsup
2 oz Worcestershire sauce
1/2 c Sugar
1 pn Salt

Chill a stainless steel mixing bowl until very cold.
Take egg from refrigerator and using an electric mixer,
beat egg thoroughly. While continuing to beat, slowly
add good quality vegetable oil and Heinz catsup. To
this, add the Worcestershire sauce, sugar, and salt.

Serve over thinly sliced fresh ham.

Recipe By: The Route 66 Cookbook

Uncle Dirty Dave's Kitchen

MMMMM

... "You really must stop reading those Human crime novels." -- Garek
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Coney Island Hot Dog Sauce
Categories: Beef, Vegetables, Chilies
Yield: 48 Servings

1 1/2 lb Finely ground beef
1 1/2 lb Minced beef heart
1 lb Suet
2 tb Minced garlic
1 tb Yellow mustard
6 oz Water
6 oz Tomato paste
3 tb Chilli spice mix
Salt & pepper

Render the suet in a large skillet and cook the hamburger
and beef heart until the meat has no pink left, stirring
to break up any hint of lumps.

Add the garlic and mustard. Mix the tomato paste with
the water and add to the skillet, stirring the while.
Now stir in the chilli spice and salt and pepper as you
wish. Continue to cook until the mixture is done.

Place in a stainless steel steam table vessel for serving
over good quality (preferably all-meat) hot dogs.

Stir sauce before dipping onto the sandwich so as to
incorporate plenty of red "oil" to soak into the good
quality buns. Top each Coney dog with yellow mustard
(unless it's for me) and chopped onions. And plenty of
napkins to catch the oil that wants to run down the
customer's arm and stain his shirt.

Uncle Dirty Dave's Kitchen

MMMMM

... "Start every day with a smile and get it over with." -- W. C. Fields
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)