Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Water |
| 4 \N | Beef bouillon cubes |
| 2 tablespoons | Season all; (Penderys) |
| 2 tablespoons | Alpine Touch |
| 2 tablespoons | Black pepper |
| 2 tablespoons | Liquid smoke |
| 3 tablespoons | Reno Red chile powder |
| 1 cup | Ketchup |
| 2 tablespoons | Celery seed |
| ½ cup | Butter |
| 2 teaspoons | Cayenne |
| ½ cup | Lemon juice |
Simmered for ½ hour and let sit overnight.
Posted to bbq-digest by Don Havranek <phl3871@...> on Mar 31, 1998