Balsamic Glazed Chicken With Grilled Treviso

1/4 c Bacon drippings or margarine

1 c Ketchup

1/2 c Molasses

2 tb Worcestershire Sauce

1/4 c Wine vinegar

2 c Water

2 tb Chili Powder

1 ts Dry mustard

1/2 ts Salt

1/2 ts Cayenne Pepper or Red Pepper

1/2 ts Garlic Powder

In a saucepan, combine Bacon Drippings, Ketchup, Molasses, Worcestershire Sauce and Vinegar. Begin cooking over low heat. Slowly stir in the water. Add the remaining ingredients, mixing well. Raise the temperature to medium high and bring the sauce to a boil. Reduce heat and simmer for 30 minutes. Let sauce cool and stand at room temp. for an hour or more. When ready to serve, reheat. Serve warm over barbecued meats. Sauce will keep refrigerated for several weeks. Enjoy! Jeff Duke