Lexington #1 Dipping Sauce

Sauces

1 quart ketchup
1 quart vinegar; (amber 4% acidity)
10 ounces sugar
8 ounces salt
4 ounces black pepper
4 ounces crushed red pepper
1 pinch red cayenne pepper; ground

Combine all ingredients into a 1.5 gallon stock pot along with 1 gallon of water and bring to a boil, stirring occasionally. Spoon the piping hot dip onto the prepared meat just prior to serving. This is a very thin sauce.