Smoke shack sauce

Yield: 1 servings

Measure Ingredient
4 cups Ketchup
¾ cup Worcestershire Sauce
¼ cup Apple cider vinegar
1½ cup Dark brown sugar; (or to taste)
2 tablespoons Mustard
2 tablespoons Chili powder
2 tablespoons Black pepper
1 tablespoon Red pepper
\N \N Hot sauce to taste
\N \N Apple juice
\N \N Any citrus juice; (orange, lemon, grapefruite)
\N drop Pepper or other dark soda; (preferably flat)
\N \N Bourbon


NOTE: Add ¼ cup of ONLY ONE of the last four ingredients.

Mix all and heat until just warmed through. Let this cool for at least an hour before using; the flavors really improve when everything has had a chance to cool. Even better, make it ahead and refrigerate. About an hour before serving, place the sauce on the pit to reheat and absorb some smoke.

I sometimes add a little granulated sugar if the flavor seems too tangy; if you get heavy-handed with the dark brown sugar, you run the risk of getting the sauce too "rich" and throwing off the flavor balance.

Smoke Shack Barbecue 1999 Grand Champion, SC State Barbecue Cookoff Posted to bbq-digest by "Scott McDaniel" <scotmcd@...> on Apr 16, 1999, converted by MM_Buster v2.0l.

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