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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.

Add enough water for proper consistency.



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