Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      no. 10 can    catsup -- (about 12 cups)
  12      cups          water
   6      teaspoons     celery salt
   1      head          garlic -- peeled and
                        -- crushed
   6      teaspoons     salt
   2      teaspoons     ground black pepper
   1      teaspoon      Louisiana hot sauce
   1      cup           brown sugar
   1      cup           Worcestershire sauce
   6      tablespoons   fresh lemon juice
                        zest from the lemons
   3      tablespoons   apple cider vinegar

Preparation:

Combine ingredients, stirring to blend. Simmer for about an hour before using or canning to allow it to thicken. Charcoal broil or cook in a pit meat or chicken until done. Cover with sauce and keep warm until ready to serve. Is best if meat can marinate for at least 30 minutes before serving. Note: You can get pretty comparable results from a Weber grill and mesquite chips, as Bill's Barbecue was always smoked with mesquite. Daddy always said that you had to use Lea and Perrins Worcestershire Sauce -- other brands made the sauce taste funny. This recipe made my parents a fine living for many years before they retired, in the highly competitive world of Texas Barbecue