Recipe - Chefs Barbeque Sauce

1 qt Water
1 ounce Pepper sauce
1 teaspoon Garlic powder
1 One half ounce Onion juice
One half cup Salt; * see note
3 ounce Worcestershire sauce
1 One half ounce Garlic juice
1 teaspoon Meat tenderizer

Bring ingredients to a boil, simmer at least 15 minutes, cool completely,
shoot into bird. Possible variations: white wine, cayenne pepper, celery
salt, whatever you like. Figure on having a halfounce of marinade per
pound of turkey.

NOTES : The Cajun Shop uses One half cup salt, the equivalent of 8 tablespoons
or 24 teaspoons. Using its formula, a 12 pound bird would take 6 ounces of
the marinade, or about 4 One half teaspoons salt. If that's too much for you,
cut back to taste.
Recipe by: The Cajun Shop

Posted to TNT Prodigy's Recipe Exchange Newsletter by Sherry Zeiss
zeiss@eden.com on Nov 20, 1997