BARBECUE SAUCE from D.C. Minner, Down Home Blues Club, Rentiesville, OK.
"My grandmother ran a club in Rentiesville for 30 years. First, there were old folk musicians, then a wind-up Victrola. It was my job to play the records. Then there was a jukebox. That's when I got my first exposure to the blues. I'd watch the colors in the jukebox and listen to the sound. I used to tell my grandmother I wanted to be in that box. Now, we have our club and we serve barbecue and play blues every night it is on that same piece of land. She taught me to cook. This is her recipe, revised."
1 tablespoon onion, minced 1 teaspoon mustard
l clove garlic, minced 8-ounce can tomato sauce
2 tablespoons butter or oil 1/4 teaspoon liquid smoke
3 tablespoons brown sugar 1/8 teaspoon, or more, Louisiana Hot Sauce
1 tablespoon molasses 1 1/2 teaspoons Worcestershire sauce
1/2 cup catsup 1/4 teaspoon lemon juice
Saute onion and garlic in butter or oil until transparent. Add remaining ingredients and simmer half an hour. Build a good hickory fire and when it has burned down to the coals, begin cooking meat. Turn it every 15 minutes until it's done. Serve with sauce. NOTE: I don't put sauce on during the cooking process. If you do, use it only on low heat at the end of the cooking process.