Instructions: Cut lemon in half cross-wise and cut a 1/4-inch slice off of one half. Remove any seeds in this slice. Juice remaining lemon to yield 2 to 3 tablespoons of juice.

In a heavy, nonreactive saucepan over medium heat, combine lemon slice, 2 tablespoons lemon juice, garlic, onion slice, Dr. Pepper, ketchup, Worcestershire sauce, A.1. steak sauce, hot sauce, vinegar, liquid smoke and pepper and bring to a boil. Reduce heat slightly to maintain a gentle simmer. Let sauce simmer gently until thick and richly flavored, 10 to 15 minutes. Taste for seasoning, adding more lemon juice, hot sauce or vinegar as necessary and seasoning with salt and pepper to taste. Remove from heat and strain sauce through a fine mesh screen into a bowl or clean glass jars and let cool to room temperature. Refrigerate until serving; sauce will keep for several months. Bring to room temperature before serving.

Raichlen says the sweet, aromatic soda (created in 1885 and christened by inventor Wade Morrison for the father of a girl he was courting, a man named Dr. Charles Pepper) has just the right flavor profile for a barbecue sauce.

From "BBQ USA."

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