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Home made BBQ sauce

(I'm not using defined measurements here because everyone likes it a little different. This is a VERY general recipe and I suggest anyone who tries it follows their nose!)

Mix roughly:
I/2 cup Worcestershire sauce
1/4 cup honey
1/4 cup Soy sauce
A few dashes Tabasco sauce (Or Crystal, or Tapatio or whatever it is you like!)
Bring to a light bubble:
Reduce heat to low. Add the following:
1 clove garlic, chopped.
1/2 teaspoon oregano (dried)
1 Dash sage powder
1 cup ketchup.

Heat until just hot, stirring frequently.
Add to cooked or near cooked meats or serve as a dipping sauce.
Pita Chips:

Preheat your oven to 350 to 400 degrees. Cut pita bread into two disks, and then cut each disk into 8 to 10 triangle pieces. Put all of the pieces into a bowl and mix in some olive oil, enough that both sides of the pieces are coated in it. Then place the pieces onto a baking pan, evenly, and then sprinkle salt all over them (as much as you would like). Put the chips into the oven until they reach the crispiness that you want.

I recommend eating them with heated artichoke dip.
This one is called "Camel Dump Dip" (as far as I know). It goes great with tortilla chips.

Instructions:
Take a big log of sausage and cook it in a pan on the stove. Grind it up as you cook it, until it consists of just tiny pieces of sausage. Then put the cooked, ground up sausage into a big bowl, and mix in two bars of cream cheese, and one can of salsa (Depending on the creaminess or spiciness that you'd prefer, add more or less cream cheese and salsa). Mix the ingredients into a pink, creamy dip. It is fucking delicious.
Sweet and Easy Bar-B-Q Sauce

The ingredients for this sauce are mixed in 2 stages. You can add ground cayenne pepper for spicier sauce or use less sugar for less sweet sauce.

This family-sized recipe makes enough sauce to coat 8 pounds (4 kilos) of meat (beef, pork or chicken). This sauce adheres to meat pretty well.

FIRST INGREDIENTS:
Use a single pot for combining and cooking ingredients
• 6 teaspoons corn starch
• 4 teaspoons yellow mustard powder (can substitute 6 teaspoons of your favorite prepared mustard or 3 teaspoons of horseradish)
• 3 teaspoons chili powder (optional)
• 3 teaspoons onion powder (optional)
• 2 cups brown sugar
• 2 teaspoons black pepper
• 2 cubes pork bouillon, crushed (can substitute 3 teaspoons of salt)
• ½ cup of vinegar (cider vinegar is better, balsamic vinegar is best)

FIRST MIX:
1. Mix thoroughly
2. Bring to boil
3. Simmer 2 minutes

SECOND INGREDIENTS:
• 2 cups of ketchup (cheaper, banana ketchup, is okay)
• ½ cup of soy sauce (cheaper brands will save money)

SECOND MIX:
1. Mix thoroughly
2. Bring to boil
3. Simmer 2 minutes, until thickened

COATING RIBS (for oven):
1. Let sauce cool
2. Place pre-boiled ribs, one at a time, in the sauce and coat generously
3. Bake at 350 for 20 to 30 minutes

COATING MEAT FOR BAR-B-Q
1. Apply sauce during last stage of grilling, 5 to 10 minutes before done.

Serve immediately and enjoy!

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