| peanut or vegetable oil | 1/3 c |
| yellow onion | 1/2 large |
| cider vinegar | 1 c |
| water | 1 c |
| paprika | 1 T |
| salt | 1 t |
| garlic powder | 1/4 t |
| ground allspice | 1/4 t |
| ground cloves | 1/4 t |
| ground cumin | 1/2 t (optional) |
| thyme | 1/2 t |
| marjoram | 1/2 t |
| lemon | 1 whole |
| black pepper | 1 t |
| red pepper sauce | 1 1/2 T or to taste |
| cayenne | to taste |
| tomato sauce | 2 c |
| sugar | 1 T or to taste |
| Worcestershire sauce | 1 t (optional) |
The first list of ingredients should be prepared twice using a large pot each time. Chop the onion and saute in the oil. Cut in half and juice the lemon saving the rind. Add the vinegar, water, lemon rind, lemon juice and the spices and bring to a boil. The first pot is used as a baste for the meat while it is being barbecued. To the second pot add the tomato sauce, sugar and Worcester sauce and simmer. The second pot is used as the final baste for the meat and for the serving sauce.
The basic recipe is from Dan Garavelli. The optional ingredients are my modifications.
Recipe from An Eclectic Cookbook (Copyright © 1987, John S. Garavelli), page 4–11.
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