1 gallon vinegar
1 carton salt
1 small Heinz 57 Sauce
1 small A1 Sauce
1 small Worcheshire Sauce
1 Heinz Honey BBQ Sauce
½ container crushed red pepper
½ container black Pepper
4 tablespoons garlic powder
½ cup sugar
Pour half of the vinegar into a temporary storage container. Put in the salt (Not all of it!) and allow it to settle until about ½" accumulates on the bottom. Add the full containers of the remaining ingredients, using some of the extra vinegar to rinse out bottles. Seal the container and shake vigorously. Fill the container with remaining vinegar. Set aside the excess vinegar for some other use. The sauce can be stored unrefrigerated.
Copyright © Shannon A. Moore 2003