From the Original Recipe Card

First Barbecue Sauce
1 lb. Butter
1 lb. Brown sugar
1 t. Red pepper
1 pt. vinegar
1 pt. French’s Mustard
1/4 t. powdered garlic
2 raw eggs
1/2 T black pepper
2 T salt
Juice of 1 lemon
Mix thoroughly

Last Sauce

1 gal Catsup
1/2 pt. vinegar
3 lemons (juice)
2 t black pepper
enough red pepper to suit taste.
Mix thoroughly

This vintage barbecue sauce recipe comes from Mother’s family collection and preserves one of Granddad Goehring’s original sauces, developed in large quantities for about one hundred pounds of meat. Rich, tangy, and boldly seasoned, it was made to complement the deep smoky flavor of barbecue and reflects the practical, generous style of family cooking meant for feeding a crowd.

The original ingredients have been preserved exactly as written. Only the preparation has been expanded into a practical recipe format so that this handwritten family recipe can continue to be made and enjoyed.This buttery, sweet, and tangy sauce was a staple of Granddad’s early barbecue creations, blending richness with a subtle heat.

First Barbecue Sauce

Ingredients

• 1 pound butter
• 1 pound brown sugar
• 1 pint vinegar
• 1 teaspoon red pepper
• 1 pint French’s mustard
• 1/4 teaspoon powdered garlic
• 2 raw eggs
• 1/2 Tablespoon black pepper
• 2 Tablespoons salt
• Juice of one lemon

Preparation

1. Prepare the Base: Melt the butter in a medium saucepan over low heat. Stir in the brown sugar until fully dissolved, creating a rich, sweet base.
2. Add Acidity and Flavor: Pour in the vinegar and French’s mustard, mixing until smooth. Add the lemon juice for a citrusy kick.
3. Season: Gradually mix in the powdered garlic, red pepper, black pepper, and salt. Adjust the spices to taste.
4. Incorporate Eggs: Beat the eggs lightly in a separate bowl. Slowly whisk them into the warm sauce mixture, ensuring they blend without curdling.
5. Simmer: Cook on low heat for 10–15 minutes, stirring constantly, until the sauce thickens and becomes velvety.
6. Cool and Use: Let the sauce cool before using as a glaze or dipping sauce. Store in the refrigerator for up to one week.

Flavor Profile

This sauce boasts a buttery smooth texture with a balance of sweetness from the brown sugar, tang from the vinegar, and a slight heat from red pepper. The addition of raw eggs adds a luxurious consistency.

Last Sauce

A bold tomato-based sauce that became a family favorite, offering deep, savory flavors with customizable heat.

Ingredients

• 1 gallon ketchup
• 1/2 pint vinegar
• Juice of 3 lemons
• 1 teaspoon black pepper
• Red pepper to taste

Preparation

1. Combine Ingredients: In a large mixing bowl, stir together the ketchup, vinegar, and lemon juice until smooth.
2. Season: Add the black pepper and red pepper to taste. For a mild heat, use a pinch; for more spice, increase gradually.
3. Simmer for Depth: Transfer to a large pot and simmer over medium heat for 20–30 minutes, stirring occasionally to let the flavors meld.
4. Cool and Store: Once cooled, store the sauce in airtight containers in the refrigerator for up to two weeks.

Flavor Profile

This sauce is tangy, zesty, and deeply satisfying. The ketchup base is enhanced with the acidic brightness of vinegar and lemon juice, while black and red peppers add layers of spice. It’s perfect for slathering on ribs, chicken, or brisket.

Cook’s Notes

To scale down Granddad Goehring’s sauces to yield about 1 quart (4 cups) each, the ingredients need to be adjusted proportionally. Here’s the revised recipe for both sauces:

First Sauce (1 Quart Yield)

A scaled-down version of his rich, buttery original.

Ingredients

• 1/4 pound butter (4 Tablespoons)
• 1/4 pound brown sugar (about 1/2 cup, packed)
• 1/4 teaspoon red pepper
• 1/2 cup vinegar
• 1/2 cup French’s mustard
• 1/16 teaspoon powdered garlic (a pinch)
• 1 small raw egg (or use 2 tablespoons beaten egg)
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• Juice of 1/4 lemon (about 1 Tablespoon)

Preparation

Follow the original instructions, adjusting for the smaller quantities. Simmer until the sauce thickens to your desired consistency.

Last Sauce (1 Quart Yield)

A scaled-down version of his bold tomato-based sauce.

Ingredients

• 1 quart ketchup (4 cups)
• 2 Tablespoons vinegar
• Juice of 3/4 lemon (about 2 Tablespoons)
• 1/4 teaspoon black pepper
• Red pepper to taste (start with a pinch and adjust)

Procedure

Follow the original instructions, adjusting for the smaller quantities. Simmer until the flavors meld, and store as directed.

Both recipes now yield approximately 1 quart of sauce—enough for smaller gatherings or as a test batch to replicate Granddad’s original flavors.