Recipe By: Chef James at Brittany Hill Quantity recipe
1 Cup Onions -- minced 2/3 Cup Salad Oil
2/3 Cup Dijon Mustard 1 Can Chili Sauce; #10 Can (about 3 quarts) 1 Can Ketchup, #10 Can (about 3 quarts) 1 2/3 Pounds Honey 2/3 Cup Worcestershire Sauce 1/3 Quart Red Wine Vinegar 1/3 Cup Soy Sauce 1/3 Cup Liquid Barbecue Smoke® 2 2/3 Tablespoons Granulated Garlic 2/3 Pound Brown Sugar 2/3 Cup Dry Mustard 2 Tablespoons Salt
1 1/3 Quarts Water
[1) Saute Onions in oil until tender
[2) Add all other ingredients and simmer for 2 hours.