Anonymous Tue May 23 19:40:27 2006

1/2 gallon canned whole tomatoes

1 quart Worcestershire sauce

1 quart white vinegar

2 medium onions, peeled and chopped

1/2 pound butter or margarine

1-1/2 teaspoons black pepper

1/2 teaspoon red pepper

1-1/2 teaspoons salt

1-1/2 teaspoons mustard powder

2 tablespoon white sugar

2 lemons, washed, halved

2 sm. cans tomato paste

In a 8 quart sauce pan place all ingredients except lemons and tomato paste. Bring to boil.

Squeeze lemons into sauce, drop halves in. Reduce heat and simmer for 30 to 45 min.

Remove lemon halves let them cool and squeeze again. Discard lemon rinds. Strain

sauce into a clean pot. Add tomato paste for body. Place cooked meat on flat dish; brush

on all sides with BBQ sauce, serve hot. If meat is cold preheat oven to 300F and place

meat on flat pan. Brush with sauce cover with foil and allow to rest in oven for 30 min to

absorb flavor. ***APPLY BBQ SAUCE ONLY AFTER COOKING*** Source: Robert Hughey &

James Rowland jr. Taught by deacon Mark Hubbard of Wheat Street Baptist Church a 125

year old down town Atlanta church. Posted to BBQ List by \