1/4 c. red wine vinegar
1 lg. can stewed tomatoes
1/2 c. catsup
3 tbsp. brown sugar
2 tbsp. chili powders
2 tbsp. dry or ready mustard
2 tbsp. liquid smoke or Old Hickory smoked salt
1 can warm beer
3 pods crushed garlic
1 sm. onion
1 tbsp. pepper with lemon
1 tsp. grated lemon rind
2 tbsp. lemon juice
1 lg. can tomato sauce with garlic
3 tbsp. melted bacon grease
Salt to taste

Put the stewed tomatoes and onion and 3 pods of garlic through blender on puree. Mix all ingredients together and bring to boil, but do not boil. Allow to simmer slowly. The longer the better. Use on barbecue and store unused sauce in jar with lid in the refrigerator.