Starting M.5/26/25...It's National BBQ week!

[Jace]

How's yours? Spicy, hot..or 'just right'?

Been asked for your recipe?
It's an old's family 's..that's a secret?

And don't share!

Do tell!

 

[Jace]

Some...make 'such good tasting'

 

[Aunt Bea]

This sauce is a cult favorite in Central New York!

It is used by many local fire departments and churches for their fund raiser chicken barbecues.

Cornell Chicken Barbecue Sauce​

• 1 cup cooking oil
• 1 pint cider vinegar
• 3 tablespoons salt*
• 1 tablespoon poultry seasoning
• 1/2 teaspoon pepper
• 1 egg

Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes. Leftover sauce can be stored in a glass jar in a refrigerator for several weeks.
(Adapted from Cornell Cooperative Extension Information Bulletin 862.)

* Adjust the quantity or eliminate salt to meet individual health needs and taste. Barbecued chicken basted frequently during cooking will be saltier than chicken that has been lightly basted.

 

[Jace]

@Aunt Bea ...way-to-go

 

[MACKTEXAS]

My very favorite BBQ restaurant, "Red, Hot, and Blue" is in the Dallas, TX area. Background music is blues and jazz (or was; I haven't been there in awhile). Their signature sauce "Mojo Mild" is my favorite, but they have a variety of other sauces to choose from as well.
sauces
restaurant