GET SAUCY

Benny Wade Clewis learned his culinary skills while serving time in the Texas prison system. His grandfather used to sell this homemade hickory-flavored barbecue sauce in quart-sized bottles in downtown Dallas.

1 lb. hickory chips
Juice of 1 lemon
6 stalks celery, chopped
6 heads garlic, chopped
4 baseball-size onions,
finely chopped
1 green pepper, seeded
and chopped
1 C brown sugar
1/4 C white vinegar
4 qts. tomato purée
6 bay leaves
1 T salt
1 1/4 C mustard
1 C lard or bacon drippings
4 t cayenne
1 gallon water

Combine ingredients in a Dutch oven and bring to a boil. Reduce heat and simmer uncovered one hour. Strain sauce, removing chips. Optional: Stretch recipe by adding 1 gallon water. Serve immediately or refrigerate for up to three weeks.

— FROM LEGENDS OF TEXAS BARBECUE COOKBOOK BY ROBB WALSH