Barbecue sauce is one of those products that I didn't expect to have to worry about. However, once you realize that most of them contain oil, it's obvious that soy oil is going to show up. There are a few, like Kraft original, that are okay--for now (read every label, every time)--but making your own is pretty easy. The following recipe came from my friend Belva, who is half-Cajun and half-Italian, and (need I add?) a wonderful cook.
Gurr's Great Sauce
3 cups cider vinegar
1 cup water
1 cup brown sugar
"a big squirt of" yellow mustard (1/3 cup?)
1 stick butter
2 cups ketchup
1/2 cup soy-free Worcestershire Sauce
1 large onion, finely chopped
1 whole lemon, sliced thin and seeds removed
Bring to a boil. Lower the heat and simmer unil reduced by half. (Belva says, "Until you can stick your face over it and still breathe." It starts off with a pronounced vinegar smell and mellows out while it's cooking.) The lemon will disintegrate into the sauce.
Makes approximately 4 cups
Great on ribs, chicken, pork chops
16 July update on soy-free Worcestershire sauce: I called the 1-800 number on the back of the Lea and Perrins label. I got a very nice Heinz customer service rep named Megin. She says there is no soy in Lea and Perrins Worcestershire sauce, and that they would list it in bold as an allergin if there was. Hooray! (For a while French's was okay, now it's not. Food Lion's house brand was okay the last time I bought it. )