I would imagine there are as many varieties of BBQ recipes as there are states in the USA. You have your Texas Style which is tomato based. In North Carolina, there are two distinct styles with the common ingredient being vinegar and plenty of it. In South Carolina, they have a little twang to their sauce by adding some mustard. Growing up in West Virginia, the BBQ was a staple in our family. We usually used beef however pork, venison, or shredded chicken would be great too. This quick and easy will make everyone’s tummy happy.
- 1 lb Pork, Beef, Venison, or Shredded Chicken
- 3 medium onions / chopped or diced
- ½ c ketchup
- 1 tbsp chili powder
- 4 tbsp Worcestershire sauce
- 1 tbsp hot sauce (to taste)
- ¾ c water
- 2 tbsp vinegar
- Cook meat until tender. Slice or shred.
- Add remaining ingredients, bring to boil, and then simmer for about 1 hour.
- Salt and pepper to taste.
- Serve on a toasted bun with cole slaw
For 1 pint of canned deer meat, use the ingredients above.
For 1 quart of canned deer meat, double the ingredients
We typically only use half of one large onion.
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