Preparation: "Combine all ingredients into a 1.5 gallon stock pot and bring to a boil, stirring occasionally. Spoon the piping hot dip onto the prepared meat just prior to serving. This is a very thin sauce, but it is the same formula that has been used around here for generations." Allen Hege, Lexington Barbecue #1

From Dave Lineback's site @ http://www. Ipass. Net/~lineback/bbq/sauce. Htm