Condiments and Those Little Extras   Page 3         BBQ Sauce   1/2 c. water 1 bottle catsup 1/2 c. brown sugar 1/2 c. olive oil 1/2 c. vinegar 1 oz. French mustard 1 onion, finely chopped Few (or more) drops Tabasco sauce 2 tsp. oregano 2 tsp. salt 2 tsp. pepper 2 tsp. paprika 2 tsp. garlic powder 2 tsp. A-1 sauce 2 tsp. Heinz 57 sauce 2 oz. of eith white wine, brandy or whiskey   Pour all ingredients into a 2 quart saucepan and simmer for 1 hour.       Beef Marinade   1/2 c. olive or salad oil 1/4 c. soy sauce 1/2 c. dry red wine (burgandy is great) 2 Tbsp. finely chopped candied ginger 2 cloves garlic, minced 2 Tbsp. tomato sauce or ketchup 1 Tbsp. curry powder 1/2 tsp. black pepper   Mix all ingredients thoroughly, do not add salt.  Marinade meat in fridge for 12 to 36 hours.  Turn several times for even flavor.  Best if left in fridge for at least 24 hours.  Can be frozen or broiled when removed.