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My plain old barbecue sauce recipe:

One cup catsup

1/2 cup cider vinegar

1/2 cup blackstrap molasses

place in a saucepan over low heat and add:

One clove garlic crushed

1/4 c white onion minced small (I wear gloves and grate it, that way it doesn't burn the eyes)

one teaspoon black pepper

Juice of one lemon

1/2 to one bottle of Tabasco, to taste

tablespoon prepared horseradish (not the sauce, just the plain horseradish)

Stir and heat slowly just to the point of boiling.

Remove from heat, baste meat with this sauce. Makes a little over two cups.

It looks like it would be flaming hot, from the recipe, but it isn't. I make Southern Fried crispy chicken wings, then after they're done, dip them fully cooked into this sauce and broil them till the sauce has a very light char.

Very good with pork, excellent on barbecued hamburger, keeps well refrigerated.

Serve with a side of pickled green beans:

Get fresh green beans or pick your own, about two pounds. Clean and wash them. Make your favorite pickling mix, I like kosher dill, get it to boiling, fill a clean half gallon jar with the clean green beans--jam it full--and pour boiling pickling mix over them. Refrigerate for three days, then eat up to two weeks. They are crispy and absolutely delicious. You can also pickle fresh zucchini this way, they taste best with bread and butter pickle mix, in my opinion; and whole small okra with the dill recipe are really good.

I like cold pickled veggies in the summer. Like corn relish, dilled bell peppers (cut big chunks, clean and layer them red, yellow, and green, very pretty). Supposedly they keep more of their vitamin content that way, but who cares, I'd eat them if they were bad for me. ;-D