Scottish Barbecue?

[BoldHighlander]

1 gallon water
1 qt. ketchup
1 qt. vinegar 1/2 cider & 1/2 distilled
10 oz light brown sugar
8 oz salt
4 oz black pepper
4 oz crushed red pepper
Pinch of ground red pepper (cayenne)
4 tablespoons texas pete hot sauce

Best made the day before, I don't like it when boiled, but others do. Don't open the cooker more than four or five times to baste and turn the meat. Some communist slice the pork when done, but best when pulled and chopped. True barbecue is treasured for the meat, but sauce can be added when chopping or when serving.

Oh my!!
I'm going to have to give this a try!

[ccga3359]

Scottish BBQ! Wow they do things different up there. I remember, in England, the only way to cook meat is to boil all the flavour out and the meat became a colourless grey mass. The only baking was bread or bacon. We never BBQ'd because of the soot from the coal.

[creativeaccents]

That "style" of barbecue certainly didn't come from Scotland but was brought to the Carolinas and Virginia from the islands by the buccaneers (many of the most famous of whom were Scottish) and others of a similar heritage, though it originated from the natives. Today, in eastern Virginia there are still many Scottish pronuciations of words and in that one small section of SC it has been preserved since the 1700s by those of Scottish ancestry...my strain included.