Texas BBQ Sauce

Ingredients:

1 liquid gallon (128 fluid ounces, not by weight) Kraft Regular BBQ Sauce
1 (28 liquid ounces) bottle Kraft Hickory Smoked BBQ Sauce
1 (15-1/2 oz.) jar banana peppers (hot, unless yer chicken)
1/2 cup ‘o them light virgin’s olive oil
1 T. ground black pepper
1 T. ground cayenne pepper
2 med. onions (white, red, yeller -- no difference)
1 T. salt
1 (4oz.) bottle liquid smoke
2 cloves garlic
1 (12oz.) can beer (Gilley’s if yer can git it)
1 (1lb.) box dark brown sugar

Save the jars.

Directions
Open them winders & turn on the fan so that you can make the neighbors jealous. Drain the banana peppers, remove stem & pips. Peel & chunk garlic & onion. Chuk that whole mess into a blender or high speed food grinder, with a little BBQ sauce fer some gitter-started juice. Smoosh that stuff up til its just this side of puree. Some folks like a little chunk left -- some don’t -- suit yerself. Now pour everything together in a large enameled, porcelained or stainless kettle. Get the stove burner fire a-blastin and heat up the whole caboodle, stirrin the entire time to blend everthin and keep it from stickin. Once it reaches a rolling boil, turn down the heat to low & commence to snorten them fabulous fumes. Cook down, uncovered, for about two hours, at a low simmer, stirrin frequently. Tastin whilst cookin is only permitted if ya don’t git caught. Cool in the kettle some & then pour into the saved, cleaned commercial jars. Refrigerate until used.

This stuff is the greatest. Works sooome magic on beef brisket, on beans & rice or as a topping for yer favorite Ben & Jerry’s Low Fat Yogurt (just checking to see if ya read this far).