Instructions: BBQ Sauces are not difficult to make but many take ingredients that may not be available "kosher-for-Passover". This simple one is a classic and fine to use all time of the year - it also calls for Passover pantry-available ingredients - nothing exotic. It is also cost efficient compared to commercial barbecue sauce.

1 1/4 cup ketchup
1 cup vinegar
1/4 cup apple juice
1/4 cup brown sugar
1/4 cup honey
1/3 cup oil or unsalted margarine
3 cloves garlic, finely minced
2 teaspoons salt, or to taste
pepper, to taste

Cook ingredients over low heat, in a medium saucepan, about 30 minutes. Sauce will thicken. Chill and use as a basting sauce or marinade for chicken or beef.

One method I like is to make slits in your chicken pieces and squirt in some lemon juice and a touch of coarse kosher salt. Then smear with the bbq sauce.

Bake, 375 about 40-50 minutes.

For chicken filets, marinate and broil (not too close to heat).

Brisket
Take a 6-7 pound brisket and lay it on a sheet of heavy duty aluminum foil large enough to wrap loosely around the meat and to make a tight seal. Place in a roasting pan.

Lay on top of the meat at least 6 and as many as 10 onions, slice. This looks like a lot but they shrink down and are the essence of the sauce.) Sprinkle salt, pepper and paprika, to taste over the onions. Combine 3/4 cup of kosher for Passover ketchup with an equal amount of good red wine, and pour over the meat and onions.

Bring the foil around the meat, loosely, but make a tight seal at all edges.

Roast in a 350 degree oven for two to two and a half hours, until tender Open package and test with a fork. If its not tender, reseal and roast for another half hour.

Variation: this is especially delicious if the meat is removed from the oven, after about an hour and a half of cooking, cooled, sliced and returned to the oven for finishing. By this time, it can be cooked directly in the roasting pan, covered with the foil. Re-sealing is okay, but unnecessary. The sliced meat absorbs more of the sauce and is delicious even if you "overcook" it.

This is also a great way to prepare the brisket in advance. Just refrigerate or freeze it after you slice it, and complete the cooking when you want to serve it.

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