The Memorial Day weekend is upon us and that means picnics and cook-outs and three days off for many. It also, of course, means paying our respects to those who have gone before us. The Amish may be muted in their marking of the patriotic undertones of the day (not because they aren't patriotic, they are, they just shy away from the militaristic elements of the day...they are pacifists) but they definitely use the extra day off for fishing, picnicking, time with family, or finishing up the garden.  Here are five delicious barbecue sauce, seasoning, or marinade recipes from Amish kitchens in Indiana, Illinois and Oklahoma.
The first one might be my favorite...at least it made me smile, I think an Amish cook just bought a bottle of store-bought sauce, tasted it, and was, like, "I can do better than this,let's dress this sauce up a bit", because the recipe starts with a bottle of store-bought sauce. Â The other recipes are much more tried and true and authentic...so enjoy!
These are some T-bones steaks on the grill one year at the Amish Cook's house. Â Lots of this will be going on on grills across the country this weekend!
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- 3 tablespoons of your favorite bottled barbecue sauce
- 2 tablespoons of A-1 sauce
- 1 tablespoon mustard
- 2 teaspoons ketchup
- pinch chili powder
- pinch pepper
- ½ teaspoon lemon juice
- Mix all ingredients together. Serve on pork chops, steak, chicken or roast. Has a nice flavor and texture
- 1 /2 cup butter
- 1 /2 cup onion, chopped
- 1 /2 cup water
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups ketchup
- 1 tablespoon vinegar
- 1 tablespoon Worchestershire sauce
- 2 cups brown sugar
- Saute onions in butter for 5 minutes. Add remaining ingredients and simmer for 15 minutes or until dark red in color. Delicious and keeps well. Yield: 3 batches,makes 1 gallon, enough for 30 - 40 pounds of chicken.
- 2 teaspoons paprika
- 2 teaspoons celery salt
- 1 teaspoon onion salt
- 1 teaspoon garlic salt
- 1 teaspoon sage
- 1 /2 teaspoon chili powder
- 1 /2 teaspoon black pepper
- ½ cup salt
- Put all ingredients together in a quart jar and fill up with water water.
- Mix well.
- Dip pieces of chicken into this during grill.
- 3 cups water
- 3 cups vinegar
- 3 tablespoons pepper
- 5 tablespoons Worchestshire sauce
- 1 /2 tablespoon sugar
- 8 tablespoons salt
- 1 /2 pound butter
- 1 onion, chopped fine
- Bring to a boil, simmer on low for 30 minutes.
- Use this to baste chicken on the grill.
- Skin left on the chicken works best
- Grill for 45 minutes to 1 hour.
- 4 cups catsup
- dash Worchestershire sauce
- 1 teaspoon soy sauce
- 2 teaspoons dry mustard
- 2 cups brown sugar
- 2 cups vinegar
- 2 teaspoons ginger
- 2 teaspoons chili powder
- 1 /2 cup chopped onion
- 2 cups sugar
- 1 can tomato sauce
- Mix together all of the ingredients until combined.
- Marinade meat and grill.
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