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Pig Roast Manual | Tom Stewart's Basic BBQ Sauce


2 quarts vinegar
2 cups sugar
1 quart cooking oil
1 cup salt
14 ounces tomato catsup
4 teaspoons pepper
10 ounces prepared mustard
4 teaspoons pepper
6 ounces Worcestershire sauce

In large container, mix together all ingredients. No cooking or refrigeration is needed. Pour sauce in to a tightly covered 1 gallon glass container and store in a cool, dry place. Makes 1 gallon. *Courtesy of the National Broiler Council

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