Prep 10 mins
Cook 0 mins
This is a recipe I developed over time based on suggestions from various contributors. I have been making it for over 20 years and it can be made "slightly spicy" to, well...... "Thermonuclear". I hope the purists are not offended that it is based on store bought barbeque sauce. Very tart and tasty.
- 1 (16 ounce) bottleof any barbecue sauce, you like.
- 4 -5 ounces white vinegar (25-30% of BBQ sauce amount)
- 1⁄2 cup beer (use one with lots of flavor if you do) (optional)
- 1⁄4 teaspoon Tabasco sauce (2-4 shakes for milder version)
- 1 teaspoon garlic powder (or 2 cloves finely chopped garlic)
- 1 teaspoon cracked black pepper or 1 teaspoon fresh coarse ground black pepper
- 1⁄2 teaspoon alaea red sea salt
- 1 tablespoon cayenne pepper (hot version)
- 1⁄4-1 teaspoon Liquid Smoke spices
- Add ingredients together is a stainless bowl and mix well.
- (I like to use the vinegar to rinse out the empty BBQ sauce bottle and arrive at my 25-30% by volume figure. Keep the bottle for the leftover sauce.) I would suggest proceeding carefully on the Tabasco and Cayenne and and set the"incendiary quotient" at a level that will not kill your guests.
- (I rarely measure ingredients so amounts are approximate.) It is not necessary to heat the mix but if you used too much beer it might be useful to reduce the mix with a little heat.
- Doing so will release more of the hot flavors of the Cayenne amd Pepper.
- I pour any unused sauce back into the original bottle and use it for up to a year later.
- I normally do not heat the sauce and find the the"incendiary quotient" tends to creep up over time as more of the hot flavors diffuse into the mix.
- Goes well with any meat.
- Also goes well with beer but then what doesn't?