LYNNE TOLLEY - MISS MARY BOBO'S BOARDING HOUSE
DAD'S BARBECUE SAUCE
1 medium onion, grated
1/2 c butter (1 stick)
1 c dill pickle juice
1/4 c cider vinegar
1/4 c sugar
2 lemons, thinly sliced
2 t crushed red pepper
2 t cayenne pepper
2 T Worcestershire sauce
Salt and black pepper to taste
Cook onion in butter over medium heat until softened, about 5 minutes. Stir in the remaining ingredients and simmer about 20 minutes. Use as a barbecue baste or serve warm on the side. Keep unused portion refrigerated. Makes about 2 cups
STILLHOUSE BARBECUE SAUCE
1/2 c grated onion
2 T oil
1 c ketchup
1 c cider vinegar
1 c whiskey
1 c brown sugar
2 T Worcestershire sauce
2 T hot pepper sauce, or to taste
Cook onion in oil over medium heat until softened, about 5 minutes. Stir in the remaining ingredients. Bring to a boil, reduce heat and simmer about 30 minutes, or until slightly thickened. Keep unused portion refrigerated. Makes about 2 1/2 cups.
TENNESSEE WHISKEY BURGERS with two different sauces
1 1/2 lb ground beef
6 slices cheese, optional
6 strips cooked bacon, optional
6 buns or English muffins
SMOKY JACK BURGER SAUCE
3 T whiskey
3 T Worcestershire sauce
2 t garlic salt
2 t liquid smoke
JACK BURGER SAUCE
3 T whiskey
3 T Worcestershire Sauce
2 t garlic salt
2 t chili powder
For either burger recipe, combine all sauce ingredients in a small bowl. Add 3 tablespoons of the whiskey sauce to the ground beef. Blend well with your hands and form into 6 patties. Sear the patties about 2 or 3 minutes per side directly over high heat. Reduce heat to medium or move to a cooler area of the grill. Baste both sides with the remaining sauce and grill until the burgers are cooked through. During the last minutes of cooking, top with cheese and bacon, both optional, and lightly toast the buns or English muffins over medium heat. Make 6 servings.
