1 gallon catsup
2 cups Worcestershire sauce
1/2 cup onion flakes
1 T. Garlic powder
1T. Dry mustard
1/4 cup lemon juice
1 cup vinegar
1 pound dark brown sugar
Cayenne pepper to taste
3/4 cup chili powder
1 to 2 cups white sugar--optional; use of sauce is bitter
2 sticks butter
2 T. Liquid smoke, added last
Corn starch, add as needed if too thin; I never need it.
Mix all together in large pot, heating until butter is melted. Simmer on low for 3-5 minutes.
Can be canned in hot water bath.
Delicious on beef, chicken, and pork. Great as a dipping sauce for smoked salmon.
Handed down by Rev. Rex Sheilds.
