Originally Posted by
creativeaccents
1 gallon water
1 qt. ketchup
1 qt. vinegar 1/2 cider & 1/2 distilled
10 oz light brown sugar
8 oz salt
4 oz black pepper
4 oz crushed red pepper
Pinch of ground red pepper (cayenne)
4 tablespoons texas pete hot sauce
Best made the day before, I don't like it when boiled, but others do. Don't open the cooker more than four or five times to baste and turn the meat. Some communist slice the pork when done, but best when pulled and chopped. True barbecue is treasured for the meat, but sauce can be added when chopping or when serving.
Oh my!! 
I'm going to have to give this a try! 
[SIZE="2"][FONT="Georgia"][COLOR="DarkGreen"][B][I]T. E. ("TERRY") HOLMES[/I][/B][/COLOR][/FONT][/SIZE]
[SIZE="1"][FONT="Georgia"][COLOR="DarkGreen"][B][I]proud descendant of the McReynolds/MacRanalds of Ulster & Keppoch, Somerled & Robert the Bruce.[/SIZE]
[SIZE="1"]"Ah, here comes the Bold Highlander. No @rse in his breeks but too proud to tug his forelock..." Rob Roy (1995)[/I][/B][/COLOR][/FONT][/SIZE]
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