Infernooo, welcome back.
I know I've already submitted mine with 2 variations. This is a sauce that I make
every once in a while and will probably make another batch tonight. It's a very
regional vinegar pepper sauce in the vein of Blues Hog Tennessee Red. Someone
in another thread asked "who trained/taught the experts" and I said "old guys, many
who are no longer with us". This recipe is just that, a VERY old recipe (probably 70 or
more years old) where the author is no longer with us. RIP Ray.
Ray's BBQ Sauce:
1 Quart Twelve Oaks Colored Vinegar (no substitutes)
1 Pint Ketchup
2 T Salt
1 T Black Pepper
1 tsp Ground Red Pepper
1/2 tsp Onion Powder
Juice from 1 Lemon
Mix in pot and bring to boil, stir to keep from sticking.
Let cool, put in storage container and refrigerate.