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| 3 | Bottles (18-oz) Bullseye or K.C.Masterpiece barbecue sauce; hickoy smoke flavor |
| 3 | (up to) |
| 3 1/2 ca. 1 Liter | tomato sauce |
| 4 Teelöffel | mustard dry |
| 2 Esslöffel | Garlic powder (or equiv. fresh garlic; finely minced, sauted with onion) |
| 2 Esslöffel | Onion powder (or use 1 med. onion; finely minced in processor; sauted in oil) |
| 1 Tasse | brown sugar |
| 7 | Lemons; juice of |
| 2 Esslöffel | Worcestershire Sauce |
| 1/2 Tasse | White Karo syrup |
| 1 Esslöffel | black pepper |
| 1 Teelöffel | Cayenne pepper or to taste (way more for chile-heads) |
| 4 Esslöffel | Oil or margarine |
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I made this sauce for our crowd at the local "Pigfest", the official Mississippi Barbecue Cookoff, in '92. My cousin from Tx entered in pork shoulders and won first place and $300! My sauce placed 9th out of 35 entries!! Not bad for my first and only entry. (It wasn't too hot as it was for kids and non-Ch's too.)
Mix all ingredients and heat thoroughly to blend flavors, maybe 15 min on lowest heat. Cool. Baste on meat last 10 minutes only, or serve with meat. Keeps well in fridge.
Chile-Heads Digest V2 #250
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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