Recipe - Reds Basting Sauce

2 tablespoon Chili powder
One half teaspoon Cayenne pepper
1 pound Butter
2 Onions peeled/thick
Sliced
5 Cloves garlic peeled and
Crushed
1 bn Parsley sprigs chopped
1 Bottle
1 pt Vegetable oil
4 Lemon quartered
One fourth cup Worcestershire sauce
2 Bay leaves
Beer

Melt the butter, add the onions and garlic, and saute for 4 to 5 minutes to
soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds
to the pot. When the foam subsides, add all of the remaining ingredients
and bring to a boil. Reduce the heat to a medium low and simmer for 20
minutes. Keep baste warm, adding beer and oil as needed.

By the way, you'll notice that there are no tomatoes, ketchup, or sugar in
this recipel. All of these things caramelize and burn quickly, giving the
meat a nasty taste.

Recipe By : Chile Pepper Magazine Sep/Oct 1990

From: Date: 05/27

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip