Anonymous Tue May 23 19:34:11 2006

2 tablespoon lard (oil can be used, but it gives a

-- slightly different e

2 tablespoon hot red chili powder

2 tablespoon mild red chili powder

1 onion finely chopped

1 tablespoon minced garlic

14 ounces tomato puree

1/2 cup Worcestershire sauce

2 tablespoon cider vinegar

1/2 cup yellow mustard

1/2 cup firmly packed brown sugar

1/4 cup bourbon

2 drops Liquid Smoke flavoring -- up to 3

Place the lard in a large, non reactive saucepan and saut?the onion and garlic until soft,

about 10 minutes. Add the remaining ingredients and continue cooking for about another

30 minutes. Stir frequently to prevent sauce from burning. Allow to rest for at least an hour

before using. This is a marinating or basting sauce. To marinate, coat the meat with the

sauce and leave in the refrigerator, covered, over night, or about 8 to 12 hours. Continue to

baste with the sauce as the meat cooks. It's NOT a table sauce, but works best when

cooked into the meat. Best with pork or beef. Makes about 2 cups. Posted to the BBQ List

by Rick Thead