When I was growing up on the east coast, each local church or volunteer fire company had their own version of this sauce. The advertising for their events was in the fact that you could smell it grilling for a 5-mile radius. It's especially good on chicken, pork roast, or skirt-steak for fajitas; it tenderizes as well as flavors the meat. Plan for extra guests...they will come as the aroma wafts through your neighborhood.

Beat the egg, add oil and beat again. Add remaining ingredients and stir. Reserve 3/4 cup for basting during grilling.

Use the remaining sauce to marinade meat for at least an hour--better yet if marinated overnight. Grill as you normally would for whatever meat that you use, basting every five minutes or so.

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