wait, scratch that. make it either 1/4 or 1/2 teaspoon of each. I didn't notice that your recipe makes a very small batch. My recipes were developed to make a quart of sauce.

Machinist, I made a batch of this tonight and it is great. Sweet and tangy with a smoky flavor. Thanks for sharing.

Oh, this dude from NSA called and said he liked it as well. He was bored working the night shift and found the recipe while he was snooping around in your business.

I've hung onto this recipe for years. Got this from an old gentleman who grew up near Blanco, and passed away at the age of 87 about 10 years ago. He wrote this down for me with a few other recipes of his.

BARBECUE SAUCE

1 cup tomato ketchup
1/2 cup cider vinegar
1 teaspoon sugar
1 teaspoon chili powder
1/8 teaspoon salt
1 1/2 cups water
3 stalks celery; chopped
3 bay leaves
1 clove garlic
2 tablespoons chopped onion
4 tablespoons butter
4 tablespoons worcestershire sauce
1 teaspoon paprika
1 dash black pepper
Combine all the ingredients and bring to a boil. Simmer about 15 minutes. Remove from the heat and strain.
NOTES : This is the secret of the ages I am giving you here, and I would not be surprised if wars have been fought over less. Use this as a plate or tablesauce with beef, chicken, pork or almost anything else. Don't cook things in it.

sounds good.