Many of you remember "The Great Fisherman" Bernie Abrams.  Some of you have sampled his cooking talents at some of the Gwinn Meets., most notably the BBQ Rib & Chicken Cook off" between him and Riley.  I was going through some of his e-mails that I save and came across his recipe for his BBQ Sauce.  Here it is for those of you who were there and anyone else that might want to give it a try:

 

   1 bottle of baby Rays BBQ  Sauce

2 cups of Burbon.

Heat until it comes to a boil., turn down heat., Squezze in the juice of one lemon, stir until blended., remove from heat. (If tou want to spice it up a little, add either crushed red pepper or tabasco sauce, TO YOUR TASTE. If you want to sweeten it up add some brown sugar or sorgru  syrup, to taste. You can determine if you have enough of the flavors you are seeking, as you taste it., Add ingrediants to your specific taste.

Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!

USAF Retired 1960-1980., Skycop., Born in Erie, PA., now live in Gwinn, Michigan, the UP of Michigan! (Gods Country). cya when I cya, take care, God Bess, AND be careful out there.

I'll be saving this one
here fishy, fishy, fishy - S E Michigan

Thanks DOC will definately give it a try..

 

"Friends are GOD's way of showing us that we don't have to fish alone"
"Take a child fishing"

(Wi) Life Member

Jerry K.

Al’s The Best Barbeque Sauce Add the following in to a large sauce pan (1) Tablespoon of butter (1) Tablespoon of crushed garlic (2) Lemons - squeeze the juice of two lemons into the pot (1) Cup of apple cider vinegar (1-1/2) Cups of water (2/3) Cup of white onion – finely diced (2) Cups of sugar (1) Tablespoon of yellow mustard (1) Tablespoon of crushed red pepper (1) Tablespoon of black pepper (1) Tablespoon each of BBQ Spices – (1) McCormick’s Barbecue Seasoning’s & (1) Steak Rub Mix all of the above ingredients together and bring to a boil on the stove. Once it is boiling turn the heat down and then let the mixture to simmer for 20 minutes. Stir the sauce frequently. Then add the following: (3) Cups of ketchup (1) Tablespoon of liquid smoke (1) Tablespoon of Worcestershire sauce Allow the sauce to simmer for another 40-50 minutes or longer to thicken. Stir the sauce frequently. Add corn starch mixed with a little hot water to thicken the sauce toward the end. Pour in small ball or mason jars. Allow the sauce to cool in the jars and vacuum seal. Al “Fit To Be Bit” Schneider fittobebit@sbcglobal.net
You don't judge a fisherman by his gear but by how much time he spends in the laboratory.