1/3 c. Tarragon vinegar
1/3 c. Worcestershire sauce
1/3 c. table mustard
1 tbsp. lemon juice
5 tbsp. barbeque spice
1/2 tsp. garlic salt
Black pepper to taste
1/3 c. brown sugar
3 tbsp. melted butter
1/2 c. tomato puree'
2 1/2 c. tomato ketchup

Mix all ingredients in large pan. Blend well. Add 2 1/2 cups tomato ketchup and enough water to get a smooth consistency. Bring the mixture to a boil, stirring for 3 to 4 minutes. Take sauce off heat, cover and let sit, unrefrigerated, for 3 hours so it can ripen. Can store in refrigerator for 1 week.