½ C red wine vinegar
1 onion (sliced or diced)
½ C water
1 TBS yellow mustard
4-8 TBS sugar (to taste – tart but not sour)
½ TSP black pepper
¼ TSP cayenne
1½ TSP salt
1 lemon (sliced in ½)
½ stick (¼ C) butter or margarine
1 C catsup
2 TBS worcestershire
1½ TBS liquid smoke (Colgin’s brand)
Temperature:
Combine all the ingredients with the exception of the catsup, worcestershire sauce and liquid smoke. Simmer for 20-30 minutes then add the remaining ingredients.
Brush or pour onto pre-cooked meat. Grill, bake or broil until meat is tender. Sugar may be increased to taste.