"Ed'
s White Front Bar-B-Q" was the place for barbeque in St. Louis from 1933 until my uncle and I closed the business in 1979 due to the declining neighborhood and his failing health. When I got out of eighth grade, the following Monday morning my dad said, "Don't think you are going to lay around all summer!"
So at age 13 I became busboy, asst. meat trimmer and asst. sauce maker.
I've been making the Sauce for 62 years.
It is entirely different than anything you have experienced, thinner than most but still tomato based and semi-spicy.
It is used only after heating and when used as a 'baste' you get the meat about 2/3 done and then 'baste and turn' until it is finished. That cooks out the moisture and leaves the tomato and spices adhering to the meat.
I still have former customers that call and order the sauce but I have turned the major production over to my youngest son...the fourth generation 'saucemaker'.
The sauce is available from Greg...HOWEVER the recipe will remain in the family just in case one of the descendents decides to go back into the business.
The greatest problem with a restaurant is, "You don't own a restaurant, IT owns YOU!"
~~~GB~~~
