4 tbsp. butter
2 lg. onions, diced
2 cloves garlic, diced
1 c. chopped (fine) celery
1 1/2 c. water
2 c. ketchup
4 tbsp. vinegar
4 tbsp. juice from squeezes lemons
5 tbsp. Worcestershire sauce
5 tbsp. honey
2 tsp. dry mustard
2 tsp. salt
1/2 tsp. pepper

Melt butter; add onion, celery and cook until browned; add remaining ingredients and cook 25 minutes. Makes about 5 1/2 cups or enough sauce for 6 pounds of meat. I like to use this on chicken or pork especially on the grill. For chicken, put in large pot and cover with water. Boil until partially cooked, about 1/2 hour. Remove from broth. Continue cooking on grill. This shortcut saves time and briquets.