Anonymous Tue May 23 19:33:00 2006

28 ounces ketchup

12 ounces chili sauce

1/3 cup prepared mustard

1 tablespoon dry mustard

1-1/2 cups brown sugar -- firmly packed

2 tablespoon freshly ground black pepper -- coarsely ground

1-1/2 cups wine vinegar

1 cup fresh lemon juice

1/2 cup bottled Steak Sauce -- Thick

1 dash Tabasco Sauce -- To Taste

1/4 cup Worcestershire Sauce

1 tablespoon soy sauce

2 tablespoon salad oil

12 ounces beer

minced garlic -- If Desired

Combine all ingredients except the garlic and mix well. Pour into pint jars to store. The

sauce may be stored for several weeks in the refrigerator. For longer storage, freeze in

freezer. About an hour before using the sauce, add the garlic if desired. Makes 6 pints.

Posted to the BBQ List by Rock McNelly on Aug 26, 1998.