2 T Unsalted butter

1 ea Onion, finely chopped

2 ea Garlic cloves, minced

1 ea Bay leaf, crumbled

2 c Ketchup

3/4 c Coca-Cola

1 T Worcestershire sauce

1 t Dijon mustard

2 t Wine vinegar

1 x Salt and pepper to taste

Melt butter in medium saucepan over medium-low heat. Add onions and cook 1 minute. Add garlic and cook 4 minutes longer. Do not brown. Stir in remaining ingredients. Heat to boiling; reduce heat and simmer, uncovered, stirring occasionally, 1 hour. Brush on chicken during final 10 to 15 minutes of grilling. Makes 1 1/2 cups.

From "Cooking with Fire and Smoke" by Phillip Stephen Schulz. Printed in the July 2, 1992 issue of the Los Angeles Daily News.