Gabe's Barbecue Sauce

For the first batch when you turn the pig, only make a ¼ batch. That is, use 1 of the 4 sticks of margarine, about ¼ bottle of the liquids (RW vinegar, Worcestershire and Soy), 1-2 teaspoons of Chili Powder and Seasoned Salt, and just a few drops of the Liquid Smoke. Bring it all to a slow boil or simmer before use. Slather it all over the whole pig right after you turn it. When it’s pig pickin’ time, use the other 3 sticks of Margarine, the remaining liquids (RW Vinegar, Worcestershire, and Soy), 1-2 tablespoons of Chili Powder, and Seasoned Salt, lots of dashes of Hot Sauce, and several drops or shakes of the Liquid Smoke. Again bring it to a slow boil or simmer before use. As you chop and mix the meat, periodically slosh small amounts over the meat with a mixing brush and stir the chopped meat by hand.