Red's Basting Sauce

  2 tb Chili powder                        1    Beer
1/2 ts Cayenne pepper                      1 pt Vegetable oil
  1 lb Butter                              4    Lemon ; quartered
  2    Onions ; peeled/thick sliced      1/4 c  Worcestershire sauce
  5    Cl Garlic ; peeled and crush        2    Bay leaves
  1 bn Parsley sprigs ; chopped

Recipe by: Chile Pepper Magazine - Sep/Oct 1990 Melt the butter, add the
onions and garlic, and saute for 4 to 5 minutes to soften. Add the beer,
squeeze in the lemon juice, and add the lemon rinds t the pot. When the
foam subsides, add all of the remaining ingredients and bring to a boil.
Reduce the heat to a medium low and simmer for 20 minutes. Keep baste warm,
adding beer and oil as needed.

By the way, you'll notice that there are no tomatoes, ketchup, or sugar in
this recipe. All of these things caramelize and burn quickly, giving the
meat a nasty taste.