Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          onions -- chopped
   1      cup           celery -- chopped
   1      cup           bell pepper -- chopped
   1      cup           fresh parsley -- chopped
   1      cup           peanut cooking oil
   2      tablespoons   garlic -- chopped
   3      cups          steak sauce
     1/2  cup           Louisiana hot sauce
   3      cups          ketchup
   3      teaspoons     salt
   1      cup           southern comfort liquor

Preparation:

In a large skillet, sauté onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is not to drink, no. It's to use as a bubba-que sauce, but it also, too, is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking With Inside Hel