This sauce recipe comes from my grandfather, J.L. "Dad" Hodges, who was born late in the 19th century on Elm Grove Plantation, in Bossier Parish Louisiana. This sauce was originally used in pit barbecues, where meat would be cooked over slow fires for as long as 12 hours. Put onto today's hot grills it will burn like a torch, so I generally apply it near the end of the cooking process.
1 stick butter
1 cup vinegar
1 cup worcestershire
1/4 cup chopped onion
1 tablespoon tabasco
2 tablespoons black pepper
3 cups ketchup
1/4 cup brown sugar
Pour all into a pot and boil until thick. Skim off butter as it seperates out. Will last months in a clean jar in the refrigerator. (Note: Reduce tabasco for a less spicy barbeque sauce.)