1956 Bangor Club Barbecue Sauce
1956 Bangor Club Barbecue Sauce is an impressive dinner. Made with 12 c. chopped celery, 12 c. chopped onion, 1 pt. salad oil, 18 large cloves garlic and 2 lb. brown sugar, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Fry onions and celery in oil until slightly brown.
Add to other ingredients and bring to a boil, then simmer 20 minutes. Seal in sterilized jars.
Makes 12 to 14 quarts.
π· Perfect Pairings
Complete your meal with these
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