Mix and simmer. Add a dash of Tabasco and/or mustard for hotness till it tastes right. "Don't put it on the meat while cooking 'cause you will cause the sugar to caramelize and char. This used to be a secret but since I'm retired it makes no-never-mind. I makes more money now after I retired. If I knew I could make this much money as a retiree, I would have quit working when I was 20." (By "retired" Euel means he now runs a private catering company and cooks only for those who wisely seek out his skills.)

Source: Texas on the Halfshell - ISBN: 0-385-17904-9

Posted to the BBQ List by Carey Starzinger on Apr 23, 1996.