1/3 c. vinegar
1 1/3 c. tomato juice
2 tbsp. brown sugar
2 tbsp. prepared mustard
1 tsp. garlic salt
1 tsp. salt (optional)
1/4 tsp. pepper
1 sm. onion, minced
2 cloves garlic, minced (or tsp. garlic powder)
1/4 c. catsup
1 tbsp. Worcestershire
About 8 frankfurters, cut into 1" lengths

Day before: Combine vinegar, tomato juice, brown sugar, mustard, salts, pepper, onion and garlic. Cook, uncovered, 20 minutes; then stir in catsup and Worcestershire. Cool, then refrigerate until needed.

At serving time: In chafing dish, heat up barbecue sauce. Add franks and heat gently.

To serve: Let guests spear franks with pinks. Makes 40.