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    Source of Recipe

    Bob Allison

    11/2 c. vinegar
    2 c. barbecue sauce (Open Pit regular)
    1/2 c. (or less to taste) hotsauce
    1 T. liquid smoke
    2 T. Worcestershire sauce
    2 T. mild prepared mustard
    1 small onion, chopped finely
    2 T. sugar
    dash salt
    1 t. lemon juice
    1/4 t. ground red pepper (optional)

    Mix everything in 3 qt. pan, bring to boil, reduce heat and simmer, uncovered, 30 minutes stirring occasionally. Store in refrigerator.




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