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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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My old recipe used V8 juice so I made up a new recipe using standard
ingredients. Here it is. This all started around 1980 when my brother brought home some sauce from the river. I decided I would try to copy it so we could enjoy it anytime. As far as I know, this style has been around for at least 50 years. Its stood the test of time. Its a Pittsburgh,Pennsylvania thing up the Monongahela river.. The following formula is my latest version using standard ingredients, instead of V8. 48 oz. canned tomatoes in water. 1 can 15 oz whole beets 4 celery stalks 2 carrots 1 cup apple cider vinegar 1/2 teas. ground cloves 3 teas. marjoram 1 1/2 teas. Oregano 1/3 teas. Celery seed. 3 to 4 teas. sea salt. 1 1/2 tbls. black pepper 1 lemon, zest taken off then squeezed without seeds. I used a juicer to pulverize veggies and used all the pulp. Some garlic can be added as needed. I can use some garlic powder, but not garlic salt. Lightly boil about 1 hour to reduce, or as necessary. I still use a large enamled pot. Makes about two quarts. greg |
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On Apr 4, 8:24*pm, Gz > wrote:
> My old recipe used V8 juice so I made up a new recipe using standard > ingredients. > > Here it is. > > This all started around 1980 when my brother brought home some sauce > from the river. > I decided I would try to copy it so we could enjoy it anytime. > As far as I know, this style has been around for at least 50 years. > Its stood the test of time. Its a Pittsburgh,Pennsylvania thing up the > Monongahela river.. > > The following formula is my latest version using standard ingredients, > instead of V8. > 48 oz. canned tomatoes in water. > 1 can 15 oz whole beets > 4 celery stalks > 2 carrots > 1 cup apple cider vinegar > 1/2 teas. ground cloves > 3 teas. marjoram > 1 1/2 teas. Oregano > 1/3 teas. Celery seed. > 3 to 4 teas. sea salt. > 1 1/2 tbls. black pepper > 1 lemon, zest taken off then squeezed without seeds. > > I used a juicer to pulverize veggies and used all the pulp. > Some garlic can be added as needed. I can use some garlic powder, but > not garlic salt. > > Lightly boil about 1 hour to reduce, or as necessary. > I still use a large enamled pot. > > Makes about two quarts. > > greg I forgot an important ingredient, cinnamon... he following formula is my latest version using standard ingredients, instead of V8. 48 oz. canned tomatoes in water. 1 can 15 oz whole beets 4 celery stalks 2 carrots 1 cup apple cider vinegar 1/2 teas. ground cloves 3 teas. marjoram 1/3 teas Cinnamon 1 1/2 teas. Oregano 1/3 teas. Celery seed. 3 to 4 teas. sea salt. 1 1/2 tbls. black pepper 1 lemon, zest taken off then squeezed without seeds. I used a juicer to pulverize veggies and used all the pulp. Some garlic can be added as needed. I can use some garlic powder, but not garlic salt. Lightly boil about 1 hour to reduce, or as necessary. I still use a large enamled pot. |
Posted to alt.food.barbecue
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On Apr 4, 8:24*pm, Gz > wrote:
> My old recipe used V8 juice so I made up a new recipe using standard > ingredients. > > Here it is. > > This all started around 1980 when my brother brought home some sauce > from the river. > I decided I would try to copy it so we could enjoy it anytime. > As far as I know, this style has been around for at least 50 years. > Its stood the test of time. Its a Pittsburgh,Pennsylvania thing up the > Monongahela river.. > > The following formula is my latest version using standard ingredients, > instead of V8. > 48 oz. canned tomatoes in water. > 1 can 15 oz whole beets > 4 celery stalks > 2 carrots > 1 cup apple cider vinegar > 1/2 teas. ground cloves > 3 teas. marjoram > 1 1/2 teas. Oregano > 1/3 teas. Celery seed. > 3 to 4 teas. sea salt. > 1 1/2 tbls. black pepper > 1 lemon, zest taken off then squeezed without seeds. > > I used a juicer to pulverize veggies and used all the pulp. > Some garlic can be added as needed. I can use some garlic powder, but > not garlic salt. > > Lightly boil about 1 hour to reduce, or as necessary. > I still use a large enamled pot. > > Makes about two quarts. > > greg Well I seem to have problems editing. One more ingredient, spinach.... The following formula is my latest version using standard ingredients, instead of V8. 48 oz. cannned tomatoes in water. 1 can 15 oz whole beets 4 celery stalks 2 carrots 1 cup apple cider vinegar 1/2 teas. ground cloves 3 teas. marjoram 1 Handful Spinach leaves. 1/3 teas Cinnamon 1 1/2 teas. Oregano 1/3 teas. Celery seed. 3 to 4 teas. sea salt. 1 1/2 tbls. black pepper 1 lemon, zest taken off then squeezed without seeds. |
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