1 c. peanut oil
6 tbs. vinegar
1/4 c. butter
1 tbs. dry mustard
1/2 tsp. salt
4 tsp. seasoning salt
2 tsp. Worcestershire sauce
dash pepper
Combine all ingredients and bring to a boil.
Let sauce cool slightly before using as basting sauce on poultry.
May store sauce in refrigerator.
Makes approximately 1 1/2 c. barbecue sauce.