Barbado Baste

• 3 12-ounce cans dark beer
• 3 3/4 cups apple cider vinegar
• 3 3/4 cups distilled white vinegar
• 3 cups (6 sticks) butter
• 1 1/2 cups Worcestershire sauce
• 3/4 cup soy sauce
• 1/4 cup fresh lemon juice
• 9 tablespoons chili powder
• 6 tablespoons salt
• 3 tablespoons sugar
• 2 tablespoons black pepper
• 2 tablespoons dry mustard
• 2 tablespoons paprika
• 1 tablespoon ground cumin

1. In a large nonreactive saucepan, combine all the ingredients and mix well.
2. Place over medium-low heat and simmer until the butter melts.
3. Keep the baste on low heat until ready to use.
4. This baste can be made ahead, refrigerated, and reheated before use.
5. Store refrigerated for up to 2 days.
6. Stove

dark beer, apple cider vinegar, distilled white vinegar, butter, worcestershire sauce, soy sauce, lemon juice, chili powder, salt, sugar, black pepper, mustard, paprika, ground cumin

Taken from www.epicurious.com/recipes/food/views/barbado-baste-377351 (may not work)