A tiny locally owned grocery store here in town has an old-fashioned meat counter in the back. A gentleman who looks like he might be Methusela's older brother cuts all the meat to order, grinds his own burgers, makes his own sausage, etc. He's been making and selling the family barbecue sauce for at least 50 years - and his folks sold it before him. It's dispensed from somewhere in the back and comes in whatever clean vessel he has on hand when you show up and ask for it - usually a mason jar or vinegar jug depending on how much you want. No idea what's in it (beyond the obvious vinegar, tomato paste and assorted spices), but it's fabulous. If Mr. Moats is closed, we'll buy Johnny Harris (a Savannah restaraurant who distributes their sauce to grocery stores regionally) bottled sauce in a pinch. It's not our favorite but it's better than the other commercially available sauces we've tried. We tend to find most bottled sauce too sweet and/or too "artificial smoke flavor added" for our taste. FWIW, "favorite barbecue sauce" is going to depend a lot on where you're from. South Georgia barbecue isn't cooked with the sauce, in fact it isn't even usually served with sauce on it. We dry-rub the meat, and serve the sauce from a bottle or gravy boat at the table as a do-it-yourself condiment. And it's traditionally a rather thin, spicy, vinegar and tomato sauce - never more than a hint of sweetness. Folks elsewhere use different types of sauces and add them at different stages of the process. Preferences are very regional.

That looks great. I might try this sambal mariade on tofu cubes (before roasting) or maybe catfish or tilapia as well. I'm always looking for new spicy mixtures. I've never cooked with lemongrass so this sounds like an adventure. I'm on a very very strict diet (e.g. Medifast) right now so won't be able to try it for a while so sorry, I won't be able to report back very soon. (Now ask me why I'm checking in with this forum, LOL) Thanks for posting!

This is a recipe I found in BH&G a long time ago, and everyone seems to like it: A Man's Barbecue Sauce 2 1/4 cups catsup 2 1/4 cups water 2 teaspoons instant beef broth 1 1/4 teaspoon dry mustard 1 Tablespoon chili powder 1 teaspoon black pepper 1/4 teaspoon cayanne powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 2 teaspoons Worchershire Sauce 2 dashes hot pepper sauce 3 Tablespoons brown sugar 1 Tablespoon Lemon juice In large saucepan, bring all ingrediants to boil over medium heat. Reduce heat to low and simmer, stirring occasionally, 15 minutes. If not using immediately, cool and transfer to covered container and refrigerate. Makes about 1 quart.

Here are a couple of make ahead salad recipes. COPPER PENNY SALAD 4 cups sliced carrots-----------------cook 10 minutes in salted water 2 medium thinly sliced onions 1 medium diced green pepper 1-10 oz. can tomato soup ½ cup oil 1/2 cup brown sugar 1 tsp. dry mustard 1 tsp. worchestershire sauce ½ tsp. salt To cooked carrots add onions and peppers. Mix remaining ingredients and pour over vegetables. Let stand 1 day Will keep for 2 weeks in the refrigerator. BEAN SALAD Drain in a colander, in order 1 can of Kidney beans, 1 can cut of yellow beans, 1 can of cut green beans OptionalÂyou can add a can of chick peas. 1 small to medium red or white onion cut in ringsÂvery necessary as they add flavor to the salad Dressing ½ cup white or red wine vinegar ½ cup sugar ½ cup salad oil 1 tsp salt 1 tbsp dried basil (2 if itÂs fresh) 1 tbsp. prepared mustard Mix together and pour over beans and onions. Refrigerate for a few hours or overnight before using. Keeps for 2 weeks in the refrigerator. A couple of make ahead breakfast recipes. You make them up the night before and pop them in the oven in the morning.Both use bread cut into cubes CHRISTMAS MORNING WIFE SAVER 6 cups bread cubes 1 1/2 cups of 1/2 inch ham cubes 1/4 cup chopped green onions 1-1/2 cups shredded chedar cheese 6 eggs beaten 1-1/2 cups milk or buttermilk 1/2 tsp salt 1/4 tsp pepper Generously grease a 9x13 pan. Spread half of the bread in the bottom of the pan. Scatter the onions and hamon top. Sprinkle on the cheese. Cover with the remaining bread crumbs. Beat eggs until they are frothy. Add milk, salt and pepper. Blend well. Pour evenly over bread. Cover tightly with saran wrap and refrigerate over night. In the morning, remove from refrigerator while the oven is heating. Bake @350 for 1 hour. This recipe is very forgiving. The bread, cheese, egg and milk must stay the same but you can add anything you would use in an omelet to the inner layer. APPLE FRENCH TOAST 10 slices day old french bread--I have used raisin bread--very good 6 eggs lightly beaten 2/3/4 cups milk 2/3 cups sugar (divided) 1 tbsp. vanilla 4 medium apples-peeled and thinly sliced. 2 tbsp cinnamon 1/2 tsp. nutmeg 1 tbsp. butter or margarine Arrange the bread to cover completely the bottom of a well greased 9x13 pan. Combine eggs, milk, half the sugar and vanilla. Pour half over the bread. Combine the rest of the sugar with the spices. Layer on the apples sprinkling with half the sugar mixture. Pour over this the rest of the egg mixture and sprinkle with the rest of the sugar mix. Cover tightly with saran wrap and refrigerate overnight. Remove from refrigerator while the oven is heating. Bake uncovered @350 for 1 hour or until knife inserted in the center comes out clean One of these is usually standard fare in our house Christmas morning. A few hints for you. If you are bringing hot dishes a crock pot is ideal. It can be plugged in as soon as you get there. If it's hot a square tinfoil roaster filled with ice makes an ideal holder for salads and things you want to keep cool Deligate certain chores to other family members--don't try to do everything yourself. Good luck--I hope everything goes well