The second part of Two Part Chicken, this sauce can also be used for grilling seafood or fish.

1 Tbs butter
1 medium onion, finely chopped
4 cloves garlic, minced
1 cup ketchup
1/2 cup white vinegar
1/4 cup fresh lemon juice
1/4 cup Dale’s steak seasoning
2 Tbs packed brown sugar
1 Tbs Emeril’s Essence
2 Tbs liquid Barbecue Smoke®

1. Melt butter in a large skillet over medium high heat; add onion, and sauté until tender. Add garlic and remaining ingredients; reduce heat and simmer 15 minutes.
2. Brush on grilled poultry the last 10 to 15 minutes of cooking time.

Servings: 24
Yield: about 3 cups