Momma's & Daddy's Barbecue Sauce

      1    #10 can Catsup - (about 12 cups)    1 ts Louisiana Hot sauce
     12 c  Water                               1 c  Brown sugar
      6 ts Celery salt                         1 c  Worcestershire sauce
      1    Head garlic -- peeled and           6 tb Fresh lemon juice
           Crushed                                  Zest from the lemons
      6 ts Salt                                3 tb Apple cider vinegar
      2 ts Ground black pepper                      

  Combine ingredients, stirring to blend.  Simmer for about an hour before
  using or canning to allow it to thicken.  Charcoal broil or cook in a pit
  meat or chicken until done.  Cover with sauce and keep warm until ready to
  serve.  Is best if meat can marinate for at least 30 minutes before
  serving.

  Note:  You can get pretty comparable results from a Weber grill and
  mesquite chips, as Bill's Barbecue was always smoked with mequite. Daddy
  always said that you had to use Lea and Perrins Worcestershire Sauce --
  other brands made the sauce taste funny. This recipe made my parents a fine
  living for many years before they retired, in the highly competitive world
  of Texas Barbecue. Rosilyn H. Overton