Though the quantities are large, these are the recipes tested by the chef.
Recipe courtesy of Tim Mikeska
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Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
3 to 4 gallons

Ingredients

Directions

In a large sauce pot, melt the butter. Add the onions, lemons, Worcestershire sauce, red wine vinegar, and granulated garlic, cook until the onions are soft. Then add the brown sugar, ketchup, tomato juice, V-8 juice, and tomato puree. Taste and adjust the seasonings.;

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