Scan the ingredients of this baste and it will make you chuckle. When was the last time you saw Heinz 57 in a recipe? Nevertheless, this everything but the kitchen sink sauce tastes good, and is great brushed over burgers while sizzling on the grill. I’ve made it specifically for our Border Burger recipe. The Red Meat Dip tastes great also on your favorite steak, as well as venison backstrap and pork.
This recipe comes from Merle Ellis, author of the syndicated The Butcher column. Store red meat dip and baste in the refrigerator in an airtight container for one month.
Red Meat Dip and Baste
- Prep Time: 45 Min
- Total Time: 45 Min
- Yield: 1 quart 1x
- Category: Sauces
- Cuisine: Texas
Description
This baste is marvelous on hamburgers and steaks.
Ingredients
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- 8 ounces firmly-packed brown sugar
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1/2 teaspoon finely-ground black pepper
- 3 tablespoons French’s yellow mustard
- 1 teaspoon Tabasco sauce
- 1 teaspoon celery salt
- 10 ounces soy sauce
- 5 ounces Worcestershire sauce
- 5 ounces A-1 sauce
- 5 ounces Heinz 57 sauce
- 1 teaspoon freshly-squeezed lemon juice
Instructions
- Combine the first eight ingredients in a medium, non-aluminum bowl. Blend the ingredients together with a large spoon until the mixture is smooth. (It takes a little time to smooth out the mustard.)
- Add the remaining ingredients, one at a time. Whisk vigorously after each addition.
- Transfer to a storage container until ready to use.
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