From "Tampa Treasure" cookbook, Junior Service League of Tampa Florida
(an EXCELLENT cookbook).
This much requested recipe was a closely guarded secret of Eleanor Crowder until she stepped down as President of the Junior Service League of Miami. As a parting gift to the League, she allowed it’s magazine, “Tropical Topics”, to publish her father’s treasured Tennessee barbecue recipe.
I LOVE this BBQ Sauce. It is a "mustard base" sauce, with NO SUGAR so you can cook with it, nothing to burn or char. It is exceptional on ribs, really "pops" the flavor of pork, though it is equally good on chicken or beef.
If you ever want to make a "Pickin Ham" for a party, cover a ham in this, wrap it tightly in foil, and slow cook it at 250 F for several hours. The ham will fall apart, perfect to fork onto rolls or bread for sandwiches.
Ingredients approximately 2 quarts of sauce:
1 Pound Butter
1 (10oz) bottle Worcestershire
2 Tablespoons Tabasco
1 Cup prepared mustard (as in the same stuff you put on hot dogs, NOT powder)
3 Lemons, whole Wash & cut off the ends of the lemon. Cut them in half or thirds and run them through a food processor until completely pulverized "mush." Include the juice, rind, pulp and seeds.
1 Pint Vinegar
Salt, Black or cayenne or red pepper to taste
Melt Butter; add remaining ingredients. Blend thoroughly, simmer fabout 30 minutes to cook the lemon "mush."
Keep warm on grill while using to baste chicken, ribs, steaks, etc.
Keeps indefinitely in the refrigerator.
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I like to make a big batch and put it up in jars for later use. It will not need to be refrigerated until it's opened. Enjoy the photos below of a batch I made this afternoon.
NOTE
The butter will separate as it cools in the jars. Just shake it well before you open it.
Melting the Butter ~ DO NOT USE MARGARINE
The lemon "mush."
I've found this really works, gives the sauce "body" and excellent flavor.
I suspect Maury didn't have a food processor when he started.
I recently got an induction range (which I LOVE!!) but the stockpot I had was too small so I had to split the sauce into two pans.
I've ordered a 16 quart induction ready stock pot for future use.
The final product. Notice the butter has separated to the top, just shake it before you open it for use.
Thank you to Robin Adair who introduced me to "Tampa Treasures" and this incredible recipe.
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