Jim,
This is one that I found at chef2chef webbie.
It is called Tidewater Barbeque Sauce by the originator.
-1 cup cider vinegar
-1/2 cup prepared mustard-I use plain yellow
-1/3 cup white sugar
-2 TBSP butter
-1 " Worcestershire
-1 TSP salt
-1 TSP ground chili peppers-I use chili powder
-1/8 TSP Cayenne pepper or to taste
Bring all to a boil,stirring frequently
Simmer 5-10 minutes.
Let stand an hour or two before using.
This was with the recipe:
"There is no better BBQ than sliced pork and this on a good squishy bun with a thick slice of Vidalia onion. It is also good on chicken. It is not my favorite for ribs or beef-but that is another story.This keeps indefinitly in the fridge-I use an old Early Times bottle. I do hope that some of you will try this and let me know what you think."
IThe first few times I made this,I had trouble with the mustard not mixing with the other ingredients. I found that if I put the mustard in a heatproof container and add some of the hot vinegar/sugar mixture then whisk it the mustard blends perfectly.Then pour it back into the pot and continue adding the rest of the ingredients.
First time I made this I tasted after it had cooled and it was so bad I almost tossed it. It turned out to be WONDERFUL on pulled/sliced pork sammiches!! My wife won't
eat PP without it!! Obviously,you can make any adjustments you like!!!!!! Good Luck.