Pride of Deer Camp Barbecue Sauce-Marinade

If you watched The Frugal Gourmet on PBS years ago when his show was the best, you may have seen Jeff Smith make this barbecue sauce. It's a very old recipe (not one of his originally) and it makes a great pork or beef rib marinade. If I recall correctly, Jeff Smith said an old woman who ran a hotel in Chicago gave him the recipe. Anyway, it will keep for a long time, stored in the refrigerator. Another great use for this blend is as a Bloody Mary base -- see directions below. This sauce is much thinner than most barbecue sauces and the recipe makes a LOT as listed! Enjoy. big pat.

• Ready In: 40 mins
• Yields: 8 quarts

Ingredients

• 2  quarts water
• 1 1⁄2 cups brown sugar
• 1 1⁄2 cups Worcestershire sauce (prefer L&P)
• 1 1⁄2 cups prepared yellow mustard
• 1  quart catsup (I use Red Gold)
• 1⁄2 cup  freshly milled black peppercorns
• 1⁄2 cup red pepper flakes (you can adjust this to taste)
• 3  quarts red wine vinegar
• 1  quart dry white wine (non-sweet ( make sure it's a quart)
• 1⁄2 cup salt

Directions

1. Do not prepare any part of this recipe in aluminum vessels -- it will ruin them!
2. Mix all ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover and allow it to simmer for about 30 minutes.
3. I store mine in gallon jugs in the refrigerator.
4. For the PODC Bloody Mary: 1 1/2 oz. vodka; 1 1/2 oz. tomato juice; dash of fresh lemon juice, and; 1/2 teaspoons PODC barbecue sauce. Shake well with crushed ice and serve on the rocks with a celery stick.