Anonymous Tue May 23 19:49:09 2006

4 ounces butter

1/3 cup brown sugar

large onion -- chopped fine

2 teaspoons yellow salad mustard

2 large garlic cloves -- minced fine

1 lemon -- juice from 1/4 cup

--more for sharper taste -- bottled juice ok

1 cup favorite catsup

***OPTIONAL SPICES TO TASTE***

cloves

allspice

lemon pepper

salt

pepper -- freshly ground

Tabasco sauce

In saucepan, saut� onion and garlic in melted butter until soft. Add brown sugar, cook

stirring continuously, until no longer granular. Add catsup, lemon juice and mustard and

any optional spices. Bring to boil continually stirring, turn fire down to simmer. Cover pot

with screen to permit thickening by evaporation, while preventing splattering of sauce. Stir

once in a while to prevent burning on bottom. Takes about 15-min. With tongs dunk meat

into sauce, shake off excess and grill over charcoal. Sauce keeps for several months when

refrigerated. Can also be frozen then thawed in microwave. This is a sweet/tart sauce

equally good on hamburgers, poultry, pork ribs and chops, over cooked rice. Posted to the

Bbq on July 12, 1998 Jeff Lipsitt