Makes 4-cups of sauce 1 cup tomato puree 1 cup chicken or beef stock 1/2 cup butter 1 cup onion, finely chopped 1 cup celery, finely chopped 2 tsp minced garlic 1/2 cup cider vinegar 1/2 cup firmly packed, dark brown sugar 1/4 cup worchestershire sauce 2 tsp freshly ground black pepper 2 tsp cayenne pepper 1 tsp ground cummin 2 tsp chili powder 2 bay leaves salt, to taste In a large, *non-aluminum* saucepan, melt the butter and saute onion, celery, and garlic, until soft (about 10 minutes). Add the remaining ingredients and simmer for about 30 minutes, stirring frequently so that the sauce doesn't burn. Let the sauce rest for at 24 hours in the refrigerator to allow the flavors to meld. Liquid smoke flavouring recreates the flavour of the authentic pit barbeque. This sauce is excellent for pork, chicken or beef.

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