Sheesh...I know you can barbecue any time of year but it's something we typically associate with summer. Well, courtesy of the "Winter That Wasn't", we now have summer in March here in the Midwest. Might as well break out the sandals, shorts,and fire up the barbie. And The Amish Cook was firing up the barbecue this weekend. Take a look at these fresh T-bone steaks sizzlin' on the grill which the Eichers enjoyed along with some potatoes. The steaks were just cut-up last week so they are about as fresh as one can get. And take a look at the delicious potatoes they enjoyed along with the steaks.
This is a recipe for homemade barbecue sauce that is commonly used among the Amish, this one comes from the Flat Rock, Illinois Amish settlement. Yum!
- AMISH BARBECUE SAUCE
- 2 cups catsup
- 3 /4 cup brown sugar
- 1 tablespoon mustard
- 1 tablespoon vinegar
- 1 1 /2 teaspoon liquid smoke
- Mix all together and put over meat before barbecuing.