(From: Smoke & Spice, by Cheryl and Bill Jamison.This is a great baste for everything from Texas brisket to Boston butt. You can torque it up with sliced jalapeno or serrano chili.)

• Makes about 3 cups (750 mL)
• 12 ounces (355 mL) beer
• 1/2 cup (125 mL) cider vinegar
• 1/4 cup (50 mL) vegetable oil
• 1/2 medium-size onion, chopped or sliced
• 2 garlic cloves, minced
• 1 tablespoon (15 mL) Worcestershire sauce
• 1 tablespoon (15 mL) your favourite dry rub mixture
• 1/2 cup (125 mL) water

Combine ingredients in a saucepan; bring to simmer to fully blend ingredients and use it warm.

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