Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1 1/2     tablespoons   salt 
1 1/2     tablespoons   dry mustard 
1         tablespoon    garlic powder 
1/2       tablespoon    ground bay leaf 
1         tablespoon    chili powder 
1 1/2     tablespoons   paprika 
1         tablespoon    Louisiana Hot Sauce 
1         pint          worcestershire sauce 
1/2       pint          vinegar 
2         quarts        bone stock 
1/2       pint          oil

Preparation:

Make the bone stock just the way you would start a soup - buy good stout beef bones from the butcher and boil them. Add all the other ingregients and let stand overnight before using. Use this to rub over meats or to baste them while they are cooking. Put it on with a little dish mop of the kind you see in the dime store. As you use it, the flavor will change and improve, for you are constantly transfering smoke and grease from the meat back to the mop concoction. If you have any left over, keep it in the refrigerator.