Patent ID: 6869634

Claim:
A process for making a barbecue sauce consisting of: blending together sauce ingredients including by weight 38.5% vinegar, 1% lemon juice and 0.1% sage at a first predetermined temperature; cooking these ingredients at a second predetermined temperature for a first predetermined time to form a first homogenous mixture; mixing the remaining ingredients of 1.5% red pepper, 0.5% paprika, 1% black pepper, 0.3% white pepper, 3% Worcestershire sauce, 3% steak sauce, 1% margarine, 14% brown sugar 3.5% chili powder, 0.15% garlic salt, 0.15% onion salt, 0.15% seasoning salt, 0.15% meat tenderizer, 7% tomato sauce and 25% ketchup together with the first homogenous mixture to form a second homogenous mixture; cooking the second homogenous mixture at the second predetermined temperature for a second predetermined time; reducing the temperature to a third predetermined temperature and cooking the mixture for a third predetermined time; cooling the mixture to the first predetermined temperature; and packaging the mixture in a container.