Source: U.S. Department of Defence
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Barbecue Sauce
Source: U.S. Department of Defence | |
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 SAUCES, GRAVIES, AND DRESSINGS No.O 002 00
BARBECUE SAUCE
Yield 100
Portion 1/4 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
56 cal
14 g
1g
0g
0 mg
569 mg
19 mg
Ingredient
Weight
Measure
Issue
VINEGAR,DISTILLED
1-1/3 lbs
2-1/2 cup
TOMATO PASTE,CANNED
3-1/2 lbs
1 qts 2 cup
CATSUP
3-2/3 lbs
1 qts 3 cup
WATER
3-2/3 lbs
1 qts 3 cup
SUGAR,BROWN,PACKED
1 lbs
3-1/4 cup
SALT
1-7/8 oz
3 tbsp
MUSTARD,PREPARED
8-7/8 oz
1 cup
PEPPER,RED,GROUND
1/4 oz
1 tbsp
1 lbs
2-7/8 cup
1-1/8 lbs
ONIONS,FRESH,CHOPPED
CELERY,FRESH,CHOPPED
1 lbs
3-3/4 cup
1-3/8 lbs
1-5/8 oz
1/4 cup 1-2/3 tbsp
GARLIC POWDER
CHILI POWDER,DARK,GROUND
1/4 oz
1 tbsp
LIQUID SMOKE
1-7/8 oz
3 tbsp
Method
1 Combine vinegar, tomato paste, catsup, water, sugar, salt, mustard, red pepper, onions, celery, garlic, chili powder, and liquid
smoke (optional).
2 Bring to a boil; reduce heat; cover and simmer for 40 minutes or until sauce is blended. CCP: Internal temperature must reach 145
F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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| Yield: 100 | Portion: 1/4 Cup |
| Calories: | 56 cal |
| Carbohydrates: | 14 g |
| Protein: | 1g |
| Fat: | 0g |
| Cholesterol: | 0 mg |
| Sodium: | 569 mg |
| Calcium: | 19 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| VINEGAR,DISTILLED | 1-1/3 lbs | 2-1/2 cup | |
| TOMATO PASTE,CANNED | 3-1/2 lbs | 1 qts 2 cup | |
| CATSUP | 3-2/3 lbs | 1 qts 3 cup | |
| WATER | 3-2/3 lbs | 1 qts 3 cup | |
| SUGAR,BROWN,PACKED | 1 lbs | 3-1/4 cup | |
| SALT | 1-7/8 oz | 3 tbsp | |
| MUSTARD,PREPARED | 8-7/8 oz | 1 cup | |
| PEPPER,RED,GROUND | 1/4 oz | 1 tbsp | |
| ONIONS,FRESH,CHOPPED | 1 lbs | 2-7/8 cup | 1-1/8 lbs |
| CELERY,FRESH,CHOPPED | 1 lbs | 3-3/4 cup | 1-3/8 lbs |
| GARLIC POWDER | 1-5/8 oz | 1/4 cup 1-2/3 tbsp | |
| CHILI POWDER,DARK,GROUND | 1/4 oz | 1 tbsp | |
| LIQUID SMOKE | 1-7/8 oz | 3 tbsp |
| Method: | |
|
1 Combine vinegar, tomato paste, catsup, water, sugar, salt, mustard, red pepper, onions, celery, garlic, chili powder, and liquid smoke (optional). 2 Bring to a boil; reduce heat; cover and simmer for 40 minutes or until sauce is blended. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence