1 bottle Kraft Old-Fashioned BBQ Sauce (or whatever it"s called -
Traditional, Standard, Lead-Free, whatever)
4 BIG cloves Garlic, crushed and minced
1 Tbsp Chili Powder
Instructions:
Over very low heat, simmer all ingredients together for an hour or so,
stirring often and adding water as necessary. Do not let it burn. This is
enough to finish off a fifteen pound brisket after the meat has cooked and
smoked for 5 or 6 hours in a low-heat grill using real charcoal off to the
side and adding a handful of soaked hickory chips every hour or so, and
pre-ignited charcoal as necessary.
