4 c Onions, chopped 1 c Celery, chopped 1 c Bell pepper, chopped 1 c Fresh parsley, chopped 1 c Peanut cooking oil 2 T Garlic, chopped 3 c Steak sauce 1/2 c Louisiana hot sauce 3 c Ketchup 3 t Salt 1 c Southern Comfort Liquor In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is not to drink, no. It's to use as a bubba-que sauce, but it also, too, is mighty fine for soppin." From Justin Wilson's "Outdoor Cooking With Inside Help"