Nelson's Port-a-Pit Barbeque Sauce or Marinade
Serves/Makes:1 qt. approx.
- 1 lb (.5 kg). butter
- 1 cup (225 ml) water
- 1 cup (225 ml) vinegar
- 4 tbsp (60 ml) salt
- 1 tbsp (15 ml) pepper
- 4 tbsp (60 ml) Worcestershire Sauce
- 1 oz (28 grm). Accent
- Boil together.
- This will store well in fridge.
- For those of you in Indiana who love the Port-A-Pit Chicken, here is the recipe for the marinade/basting sauce. I don't know what kind of wood etc they use for it though.