Contributed by:
Smoky

Start with:

    1 pt. water
    1 pt. corn oil – substitute as you like
    1 pt. apple cider vinegar
    8 oz beef stock or bouillon
    8 oz Worcestershire sauce
    1 large onion, chopped
    2 cloves garlic, peeled and crushed
    4 T. salt
    1 T. black pepper
    1 t. red pepper

Saute onion, add garlic and cook until clear. Add other ingredients and bring to a boil, then remove and allow to cool.

Mop down the meat with the sauce and let it dry. Just before putting the meat on the grill, give it a second coat. Continue basting at 15 minute intervals in the beginning and thereafter as needed to keep the surface moist.

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