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The Barbecue Liberation Front fights anti-barbecueism in all of its forms, by promoting barbecuing of meats, vegetables, and seafood.

Taolin's Recipe from Compuserve:
In mid-1991, Dave Sidor posted the following to Eric Kirkland in response to his "You make your own BBQ sauce?" as if it were unheard of that a regular guy wouldn't buy one of the "famous names:"

Here ya go. This one makes about a quart. Anybody that enjoys cooking on an outdoor grill might enjoy making their own sauce. I know I do. The doggone commercial ones are expensive and are in bottles with small necks. I put this up in quart jars so I can get my paint brush right into the jar. No more trying to pour the right amount on a skinny hot dog over a hot grill for me. No more filling a bowl and then working out of a bowl.

6 tablespoons prepared mustard
½ teaspoon cayenne pepper
2 tablespoons minced, dried onion
10 drops liquid smoke
1 teaspoon garlic powder
6 dashes hot sauce (Dave says you might want to eliminate this one, I say double it!)
1/3 cup white vinegar
1 teaspoon paprika
1 cup honey
2 cups brown sugar (I think this is at least twice as much as you need, but it may be required for thickness.)
1/3 cup vegetable oil
6 oz can of tomato paste

Heat the above in a 2 qt saucepan, slowly, until warm (maybe 150F?), stirring like a fool. Then put it in a blander (sic) for a minute or so. It will make about a quart of very thick barbecue sauce that sticks and stays where you want it.

Dave goes on to describe meddling with this recipe, saying he liked the flavour of adding a cup of orange juice and cooking it down, but complains that it is then too thin. He notes that, "This is not a Low-Cal BBQ sauce."