Pinhead Fulton'S Locally Famous American Legion Bbq Sauce

• For Sop
• 6 small lemons, thinly sliced
• 6 white onions, thinly sliced
• 1 pint white vinegar
• 2 cups beef suet, rendered
• 1 cup Worcestershire sauce
• 1 cup brown sugar
• For Sauce
• 72 ounces catsup
• 1 cup Worcestershire sauce
• 2 ounces liquid garlic
• 4 cups margarine
• 1 cup brown sugar
• 6 lemons, thinly sliced
• 6 onions, thinly sliced
• 1/2 cup white vinegar
• salt, to taste
• pepper, to taste

1. For sop, use caution adding ingredients to hot rendered suet, it can pop and catch fire, so lower temperature and simmer slowly until sugar is melted and lemon and onions are very soft. Cool and use a portion to marinade your chosen meat, reserving the rest to baste.
2. For sauce, saute onions and lemons slowly in butter until very soft, about 30 minutes. Add to other ingredients and mix well. Simmer slowly for about an hour, stirring often. Use during last 10-15 minutes of grilling as red sauces will burn.
3. Sauce should be safe for water-bath canning, or freeze leftovers. Ingredients will separate after canning, but will re-combine after mixing and re-heating.

sop, lemons, white onions, white vinegar, beef suet, worcestershire sauce, brown sugar, for sauce, catsup, worcestershire sauce, garlic, margarine, brown sugar, lemons, onions, white vinegar, salt, pepper

Taken from www.food.com/recipe/pinhead-fultons-locally-famous-american-legion-bbq-sauce-378379 (may not work)