Mary Crocker's Barbecue Sauce

2 bottles (14 ounces each) Ketchup
1 bottle (12 ounces) chili sauce
1/3 cup prepared mustard
1 TBsp. dry mustard
1 1/2 cups firmly packed brown sugar
2 TBsp. coarse, freshly ground black pepper
1 1/2 cups wine vinegar
1 cup fresh lemon juice--that's right, squeeze it.
1/2 cup bottled thick steak sauce
Dash Tabasco, or to taste
1/4 cup Worcestershire sauce
1 TBsp. soy sauce
2 TBsp. salad oil
1 can (12 ounces) beer
Minced or crushed garlic, if desired


Combine all ingredients EXCEPT the garlic and mix well. Pour into
pint jars to store. This sauce may be stored for several weeks in the
refrigerator. For longer storage, freeze in the freezer. About an
hour before using the sauce, add the garlic if desired.

Makes about 6 pints