'06 Cono Sur Pinot Noir

[Innkeeper]

Last bottle tonight with the following served on hamburger buns with sliced purple Bradywine tomatoes (one slice being six inches across):

BARBEQUE:

3 lbs Pork roast (preferably Boston Butt)

Smoke for four hours and let stand one hour (temp 170 degrees). Shred, add to sauce, and warm through.

Sauce:

Small onion chopped
1 ½ T Bacon fat
½ C Ketchup
½ tsp Prepared mustard
½ C Beef stock
2 T Lemon juice
1 T Red wine vinegar
1 T Honey
1 T Worcestershire sauce
¾ tsp Lawry salt
¼ tsp Pepper
½ tsp Ground celery seed
Few drops Tabasco
Few drops Wright’s Liquid Smoke

Nuke onion in fat. Stir mustard into ketchup and whisk into stock. Add to saucepan along with onion and all other ingredients. Bring to boil, and simmer fifteen minutes.

Wonderful!!!!!!