May you enjoy, and think of Tommy as you do:

Tommy Thompson Barbecue Sauce.

(A note for our Left Coast readers. Tommy's son Mark is Mark of Mark and Bryan on an LA radio show).

1 lb. butter, may be reduced to 1/2 lb. as desired to your taste
1 - 5oz. bottle of Worchestershire Sauce
1 - 5oz. jar of French's mustard
1 pint vinegar (gourmet vinegars produce some interesting results)
3 lemons, or 1/3c of RealLemon juice or the frozen section squeeze bottle stuff - fresh lemons are best
1 1/2 level tsp. of red pepper
1 heaping tbsp. of black pepper
about 1/2 tsp of salt (very optional)
1/3 bottle of tabasco sauce or similar.

Put butter or margarine (works ok) in a large saucepan, add all the other ingredients and turn on very low 'til the butter melts and let simmer for a few minutes. Stir once in a while to keep from separating so much. Reheat for use on stove, microwave, or in a stainless pan, on the side of the grill. Use as a basting sauce, hot marinade, and on the side at the table. I do NOT recommend storing in a metal container, as it's somewhat acidic and will eat it up, especially aluminum. I use tuperwarish stuff and microwave heat. Killer on chicken, pork, and shrimp/fish, ok on beef, great crockpot sauce.

And I got to copy this off the recipe card in Mama June's own Spencerian handwriting. Miss my mama in law...