Currently my "favorite barbecue sauce"

(See note of origin below.)

Makes about 3 cups

6  cups ketchup (a 64 oz bottle) (4 lb).
1 1/4  cup firmly packed brown sugar
1  3/4  tablespoons granulated sugar
1/2  cup water
2/3  cup cider vinegar
10 oz  beer
1  tablespoon red tabasco sauce
1  tablespoon Worchestershire sauce
1  tablespoon liquid smoke
2  teaspoons chili powder
1  tablespoon dry mustard
1  1/2  teaspoons granulated garlic
1  1/2  teaspoons onion powder
1  teaspoon celery salt
1/8  teaspoon ground allspice
1/8  teaspoon ground cloves

In a heavy medium saucepan, stir together the ketchup, brown sugar, granulated sugar, 1/2 cup water, cider vinegar, beer, tabasco sauce, Worchestershire sauce, liquid smoke, chili powder, dry mustard, granulated garlic, onion powder, celery salt, allspice, and cloves. Bring to a boil and then reduce heat to very low.

Simmer, stirring frequently, until the sauce is deeply flavored and has a nice thick consistency, 2 to 3 hours.

Remove from the heat and let cool. Store in the refrigerator for up to 2 months.

This original recipe (link here) from the Oregonian newspaper, 22-May-07. Credit Diane Santucci, Russel Street Bar-B-Que. The article said that this was Russel
Street's Classic Barbecue Sauce. The recipe as presented was hotter that what
I prefer. I like a less spicy and sweeter sauce. I left the ingredients the same
but have modified the proportions.