Good for most meats.

Hot Sauce:

1 c. hot catsup
1/2 c. water
1/4 c. molasses
1/4 c. white vinegar
Juice of 1 lemon or lime
4 tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. fresh ground black pepper
2 cloves garlic

Blend garlic and water then mix all ingredients well. Let stand to mellow for at least 4 hours. Stir well before using, makes enough basting sauce for 4 pounds of ribs and is good on beef or chicken.

Mild Sauce:

1 c. catsup
4 tbsp. brown sugar
1/2 c. white sugar
Juice of 1 lemon or lime
4 tbsp. Worcestershire sauce
2 tsp. celery salt
1 tsp. chili powder
1 tsp. seasoned salt
1 clove garlic, minced

Mix all ingredients in order given, and let stand to mellow for at least 4 hours. Stir well before using, makes enough basting sauce for 4 pounds ribs or the equivalent of beef or chicken.

NOTE: The above recipes can be easily adjusted to suit your taste. For example: garlic can be left out if you don't care for it or Tabasco sauce can be added if you desire a warmer flavor.

For a heavier smoke flavor when cooking with charcoal, add water soaked hardwood or fruitwood chips to coals. For gourmet flavor to meats, place a few bay leaves on the coals just before removing meat.