CAUTION! BARBECUE ARTIST AT WORK. Mr. Horace Busch, our cook-of-the-month creates one of his delicious barbeque dishes on the grill in the backyard of his home at 5765 Pershing. He thinks nothing of cooking for 20 people a and is on frequent call to supervise the cooking for events at St. Roch’s. He has cooked (voluntarily we might add) barbeque for as many as 200 people. At home he generally is the Sergeant in charge of the kitchen crew of able cooks—his five daughters. His son, recently returned from Viet Nam is attending college in Kansas. His wife, Anna, who enjoys a well-earned backseat at the barbequeing affairs, is active in community affairs and is on the executive board of St. Roch’s which may explain why her husband is volunteered for so many activities.
Busch
- 1 qt.tomato catsup
- ½ cup vinnegar
- ¼ cup sugar
- ½ pt. water
- 1 tsp. garlic salt
- ¼ tsp. red pepper
- 1 onion sliced
- 1 lemon sliced
combine these ingredients and cook over slow fire for one hour. Use on chicken hamburger, ribs, etc. basting meat after it is well cooked.
Originally published in The Paper, June 1970.
