Pride of Deer Camp Barbecue Sauce

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This a thin, vinegary and potent barbecue sauce.


  • 1/2 cup dark brown sugar (originally 3/8 cup)
  • 1/2 cup Worcestershire sauce (originally 3/8 cup)
  • 1/2 cup prepared mustard (Yellow ballpark style) (originally 3/8 cup)
  • 1 cup Ketchup
  • 2 tablespoons freshly cracked black pepper
  • 2 tablespoons crushed red pepper (less if you prefer)
  • 1 tablespoon dark molasses
  • 3 cups red wine vinegar (other vinegar works well, too)
  • 2 cups water
  • 1 cup white wine
  • 1/2 cup salt (originally for 3/8 cup)


Mix together in a non-reactive pan (stainless steel or an enameled pan) and bring to a boil. Reduce heat to a simmer and simmer, covered, thirty minutes, stirring now and then.

Best stored in glass containers. The mixture will separate upon standing; just shake back together.


The recipe has been cut back from the original 8 quart amount. For easy measuring, I’ve adapted the ingredient amounts slightly, which makes little difference, but I also included the original fractional amounts if you’d like to be exact.

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