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Deer Camp BBQ sauce variant


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  • 1-1/2 cups dark brown sugar
  • 1-1/2 cups Worcestershire sauce
  • 1-1/2 cups prepared mustard
  • 1 quart ketchup
  • 1/2 cup freshly ground black pepper
  • 1/2 cup crushed red pepper flakes (or a little less if you do not like a spicy hot sauce)
  • 3 quarts red wine vinegar
  • 2 quarts water
  • 1 quart white wine
  • 1-1/2 cups salt



Step 1

Place brown sugar, Worcestershire sauce, mustard, ketchup, pepper, pepper flakes, wine vinegar, water, wine, and salt in a 12-quart stainless steel pot and bring to a boil. Reduce the heat to a low simmer, cover, and cook for 30 minutes. Store, covered, in glass canning jars in the refrigerator.

Note: Suggested uses include a marinade sauce and a barbecue sauce. Also good in Bloody Marys.

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