(Image from the web)

Ingredients:
 
28 oz ketchup

12 oz chili sauce

1/3 cup prepared mustard

1 tbsp. dried mustard

1 1/2 cup firmly packed brown sugar

2 tbsp. course ground black pepper

1 1/2 cup wine vinegar

1 cup fresh lemon juice

1/2 cup bottled thick steak sauce (A-1)

Dash Tabasco (to taste)

1/4 cup Worcestershire sauce

1 tbsp. soy sauce

2 tbsp. salad oil

1 can beer (12 oz.)

Minced or crushed garlic if desired

 
Directions:

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

This sauce may be stored several weeks in the refrigerator, or may be stored longer in the freezer (no jars in the freezer please). 

About an hour before using the sauce, add garlic if desired. 

Makes 6 pints.
 
  
 

 

Start by combining the Brown Sugar with the Dried Mustard in a small mixing bowl and mix well. Add the Prepared Mustard to the mixture and stir until all the lumps are gone. Set mixture aside until needed.

 

Start the sauce by emptying the Ketchup and Chili Sauce in your pan. Add the Sugar and Mustard mixture. Finish adding ingredients into the pan until you get to the Red Wine Vinegar. Empty the vinegar into the ketchup and chili bottles to remove the contents that are still remaining in the bottles. Pour contents of bottles into the sauce. Finish adding the rest of the ingredients to the sauce and mix well until sauce is completely mixed. Add to heat and simmer off the alcohol.

 

Please do not be surprised if the sauce tastes too sweet before the alcohol is simmered out. It will change flavors afterwards.

For sandwiches, trim all fat from your meat of choice and brown (cheap cuts of meat work well). Add just enough water to cover the meat and bring to a boil. Simmer the meat until tender. Remove the meat from the liquid and let cool. 

Chop into small pieces, but do not mince. Mix with enough barbeque sauce to make a wet mixture as some of the barbeque sauce will boil off. 

Simmer the meat and sauce mixture for about 30 minutes to infuse sauce into the meat. 

Serve on hamburger buns.

The barbeque can be frozen for up to 2 months without loss of taste (ours has never lasted longer than 2 months without being eaten).