McNAIR'S "DIET" BAR-B-Q SAUCE
2 c. catsup
1 c. vinegar
1/2 c. Kraft Hickory Smoke BBQ Sauce
1 tbsp. Worcestershire Sauce
1/2 tbsp. Tabasco Sauce
2 tbsp. A-1 Steak Sauce
1 stick margarine (or BUTTER)
1. Mix all ingredients and bring to BOIL. 2. After margarine (or BUTTER) melts, take off heat. 3. When cooled, put in refrigerator and use as needed. 4. Sauce will keep for a long time..can use over and over. NOTE: This recipe is good for all BBQ'd meats! Especially good with BBQ chicken. Best if chicken is thoroughly cooked first on open BBQ grill. DO NOT apply sauce to chicken while cooking. Cook chicken until "WELL-DONE" and beginning to separate from bone. Remove from grill and "DIP" pieces of chicken into sauce for a few seconds after cooking. This allows the fat and greases to cook and drain from the chicken first. It will then "accept" the sauce much better! Note: This recipe makes approximately 1 quart sauce. Double quantities if more needed! **Compliments of Bill McNair, Treasurer: CANTRELL ROD & GUN CLUB.