Recipe by JKompelien
Have you ever craved those awesome BBQ's that are served at 4H or fair foodstands? Well, look no further. I found this recipe in a cookbook I received as a gift. It's title is the Codington County 4H Leaders Barbeque. I have made this for the last 15 years. I also freeze it for later use,it makes a very large batch. It is best the next day so please don't miss this step. It is often requested by my family to make. I hope you enjoy this!
Top Review by Marie Nixon
I scaled this recipe down to 2 pounds of ground beef. It didn't turn out to our liking. Nothing wrong with the recipe or instructions. I let it sit overnight in the refrigerator as suggested. I thought it tasted salty and did not have enough tomato flavor. We had to add ketchup or barbeque sauce in order to eat it. Will not make this again. Just noticed that chef Jellyqueen uses it as a mix for chili or soup. I thought it was supposed to be eaten straight out as is.
- 10 lbs ground beef
- 3⁄4 cup onion, finely chopped
- 4 cups tomato sauce
- 1⁄2 teaspoon celery salt
- 1 tablespoon dry mustard
- 2 tablespoons salt
- 1⁄2 cup brown sugar
- 1⁄2 cup vinegar
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 tablespoons Worcestershire sauce
Directions See How It's Made
- Brown meat in large heavy kettle.
- Drain off grease.
- When red color is gone, add rest of the ingredients.
- Simmer an hour or more.
- It is best refrigerated overnight and reheated to serve.
- (Caution: When refrigerating put in smaller containers to cool down quickly.).
- Even better served on fresh bakery buns.