Pride Of Deer Camp Barbecue Sauce-Marinade - cooking recipe

Ingredients

2 quarts water
1 1/2 cups brown sugar
1 1/2 cups Worcestershire sauce (prefer L&P)
1 1/2 cups prepared yellow mustard
1 quart catsup (I use Red Gold)
1/2 cup freshly milled black peppercorns
1/2 cup red pepper flakes (you can adjust this to taste)
3 quarts red wine vinegar
1 quart dry white wine (non-sweet ( make sure it's a quart)
1/2 cup salt

Preparation

Do not prepare any part of this recipe in aluminum vessels -- it will ruin them!
Mix all ingredients in a large cooking pot and bring to a boil. Reduce the heat, cover and allow it to simmer for about 30 minutes.
I store mine in gallon jugs in the refrigerator.
For the PODC Bloody Mary: 1 1/2 oz. vodka; 1 1/2 oz. tomato juice; dash of fresh lemon juice, and; 1/2 teaspoons PODC barbecue sauce. Shake well with crushed ice and serve on the rocks with a celery stick.