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Boulder54
1st ...this is a cooking recipe not a basting recipe after meat is cooked...another words to be used to assist in the cooking process.

1-cup of STRONG black coffee
1 1/2- cups of Worcester sauce
1-cup catsup
1/2- cup butter
1/2- cup lemon juice
2- tablespoons sugar
1- tablespoon of salt
2-teaspoons cayenne.....(you may reduce the amount to your taste if you desire)

best let it simmer 30/45 minutes and let cool overnight before using...refrigerates very well, however the butter solidifies on the top requiring mixing before use.

Warm meat on one side and then turn basting warmed side...repeat turning meat while cooking adding another coat of sauce.

This sauce recipe was given to me by the ranch cook on the 4 6's ( 6666 ) ranch in Odessa, Texas. During my junior and senior year in college mid '60's another friend and I worked braking horses, re-building fences, etc. I befriended the cook one day when going to town to get saddles and tack repaired......he hated to go to town t get supplies as he was fourth generation Mexican family cook on the cattle ranch....town scared him to death....so for the summers I was there I would make his supply runs for him......while packing to leave he gave me his Grandfathers recipe book as a thank you for helping him......be prepared for friends and neighbors to beg for the sauce recipe. I generally wait a year or two before giving it out....you will get invited to a lot of parties and barbecues until then.....been offered many a daughter's hand in marriage ( even a couple of ex-wives), dogs, fancy firearms, horses, breeding rights to livestock and whole host of gratuties we will not mention here....in exchanged for the sauce.

enjoy,

Monty Montana

I had hope that you were still hibernating with all the rest of the bears in the great North Pacific region...thus I could sneak it in...but looks like I'm busted.

enjoy

Damn snow anyway, call you tomorrow (12-22-08)

Monty Montana