St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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BARBECUED GATOR 

Cut tail into slices @ 1" thick. Season with Zatarain's 
Creole Seasoning & Worchestershire Sauce. 

Place on pit and lather with margarine, lemon and 
BBQ sauce (see below). 

BBQ sauce: 
Combine: 

1 quart good quality cooking oil 
1 garlic (whole pod) chopped 
6 stalks celery - chopped 
2 pounds boiling onions - chopped 
5 bell peppers - chopped 
about a pint of water 
salt 
pepper 

Cook about 2 hours, then add: 

1 lb margaarine 
6 oz jar prepared mustard 
14 oz bottle chili sauce 
juice of one or two lemons 
2 tablespoons Lea & Perrins (Worchestershire sauce) 
2 - 3 oz Tabasco sauce (one of the little bottles is 2 oz) 
about a quart of water 

Cook until well blended. 
Baste with the oil on top, reserving the vegetables 
to be served with the sauce and whatever you cooked with it. 

- pax - 
Andrew H. Auld; Lockport, NY 

From: "Andrew H. Auld" 
Date: Sun, 18 Mar 2001 
Subject: Combining threads: BBQ & Lenten Recipe For St. Patrick's day