1/4 c. vinegar
1/2 c. water
2 1/2 tbsp. brown sugar
1 tbsp. prepared mustard
1/2 tsp. pepper
1 1/2 tsp. salt
1/4 tsp. cayenne pepper
1 thick slice lemon
1/3 c. chopped onion
1/4 c. butter
1/4 tsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. paprika
1/2 tbsp. molasses
1/2 c. catsup
2 tbsp. Lea & Perrins
1 1/2 tsp. liquid or powdered smoke (optional)

In a saucepan, mix all ingredients except the catsup, Lea & Perrins and smoke. Simmer uncovered for 20 minutes. Remove the lemon slice. Add the remaining ingredients and bring to a boil. Serve hot. Use for charcoaling briskets, ribs, chicken or lamb. Use also as a basting sauce. Makes 1 3/4 cups. Doubles or triples easily.