2 c Soy sauce
1 c Worcestershire sauce
2 c Oil
2 tb Black pepper
4 tb Onion powder
2 tb Garlic powder
4 tb Salt
1 c Lemon juice
1/2 ts Cayenne pepper; to taste
1 c Cider vinegar
1 1/2 c Brown sugar
2 tb Dry mustard
Combine all ingredients in a non-reactive vessel. Heat
over, without boiling, and stir until well-combined.
Use as a marinade, mop or dipping sauce. Store left-
overs in the icebox.
