Catsup is mentioned twice, so I don't know if he just forgot....? Trial an error folks...Use only one measurement and see how it tastes before adding more.
Ingredients
1 18 oz. bottle Kraft garlic flavor barbecue sauce or other brand as beginning base
1 c. peanut oil, safflower oil or other favorite cooking oil
½ cup Sauternes cooking wine or other wines that you may have available. Sauternes or sherry would probably be best.
8 oz. chili sauce
8 oz. catsup (approximately)
1 Tbsp. (heaped) horseradish
4 or 5 Tbsp lemon or lime juice (prefer fresh)
3 Tbsp dry mustard or can use any type of we mustard (dry preferred)
7 oz. catsup
1 tsp. cumin seed powder
1 tsp rosemary
1 tsp onion powder may use fresh onion or onion juice
1 tsp garlic powder or garlic salt (may use fresh garlic)
1 tsp. hot sauce (red pepper) or use dried red pepper
1 Tbsp Worcestershire sauce
1 Tbsp soy sauce.
Instructions
This recipe makes a generous portion that will be sufficient for about 24 pieces of chicken or several steaks and roasts. Recommend to baste the meat in the sauce, and marinaded overnight, using the balance of the sauce to cook with the next day. or soak meat in all the sauce and use the left over in the pans for the next day basting while cooking.
This recipe can vary considerably, for instance, one can eliminate the hot sauce and peppers, if one does no care for extra pepper. One can also add extra flavor by chopping several garlic cloves and putting into sauce and allow this to give meat extra flavor while marinating.
It is not always possible to have every ingredient available all the time, so substitute whenever necessary. Another suggestion is to chop very fine flesh onion and mix in sauce to taste. If stronger wine flavor is desired, add more wine.
Recipe by A Vintage Kitchen at https://www.avintagekitchen.com/?p=1096