OK, guys, without more definitions from our infinitely colorful funkster, this is the best translation I can do:
Start with the liquid ingredients FIRST. Vinegar, water, olive oil, worcestershire sauce, beer etc, the really watery stuff. DO NOT put in your mustards, ketchup, or tomato sauce in at this stage.
Bring thin liquids to a boil first and give them the HeatWave with the SPICES first and for only five minutes. This infuses the spices and makes them funky in your funky stank thang. You do not want to leave at a boil for too long or it will evaporate.
Next add your sugars, your brown sugars but not your corn syrups, maple syrups, honey, Grace Jones, Moms Mabley or nuthin at this stage either. The point is to get the brown sugar or white sugar to melt into the nectar of spices and liquids you made.
This needs to come down to a simmer so you can add your mustards and your ketchup or tomato sauce at this time. Continue to simmer for awhile.
The final additions of your pectin based funk should be added last. Corn syrup, jams, jellies, syrups and joo joos can be added last.
Once this is done, so sauce is complete unless you gave it time to break out in a cold sweat.