Ray says he's never gone by a recipe for his sauce and he doesn't really know the exact measurements, but he thinks this is close. He doesn't put the sauce on the meat while it's grilling. He uses a rub of salt, pepper, chili powder, garlic powder and onion powder. Grills the pork or beef or chicken, whatever cut of meat you want and then serves the sauce at the table. Leftovers can be mixed in the sauce for sandwiches. It freezes well, but because of the onions it shouldn't be frozen for too long.

Ray's Barbecue Sauce

Chop one medium onion and saute (in a large saucepan) in about one tablespooon of vegetable oil.

Add:

• 4 cups catsup
• 1 cup Lea & Perrins Worchestershire Sauce
• 3/4 cup brown sugar
• 1/4 teaspoon dry mustard
• 1/2 cup chili powder (he likes Gebhardt the best)
• the juice of two lemons plus a couple of lemon slices for the pot

Bring to a boil, reduce heat and simmer about 30 minutes.