ketchup (Hunts)
molasses (Grandma's)
hot sauce (FRANK'S® Red-Hot)
1/2 onion, minced
1 tbsp. minced fresh garlic
1 tsp. gravy master
cayenne pepper flakes / fresh pieces
red wine vinegar
olive oil
salt
liquid hickory flavor
black pepper
sugar
1 (6 oz.) can tomato paste
1 cup Dewar's fine Scotch whisky
charcoal

SEASONING SUGGESTIONS:

basil
parsley
thyme
oregano
marjoram
rosemary
sage
(add any others you may like)

Combine ketchup, molasses, and FRANK'S® Red-Hot hot sauce into a saucepan on low until steaming and a deep brownish red color is present. Now onion, garlic, gravy master and cayenne should be added. Simmer on low for about 5 minutes. Next add vinegar and stir. Let simmer for yet another 5 minutes. Now throw the olive oil in and further simmer until an even consistency is obtained. Remove from heat.

In a separate bowl, combine salt, hickory, black pepper, sugar and spices with tomato paste and 1 cup of Dewar's fine Scotch whisky. Blend vigorously.

Combine the above two into the so said saucepan and place atop your grill. If your grill is propane, place charcoal on a baking sheet and put it on the grill rack next to the saucepan. This provides an authentic wood smoke taste to your sauce and proves to greatly compliment the taste of wood smoked meats. Stir frequently until the sauce begins to bubble a little (NOT BOIL... bubble slowly and with small bubbles).

Let cool and jar or immediately apply to meat as a marinade, inject into a roast, or brush it on a rack of ribs.

Please leave comments on my sauce.

Submitted by: Connor Kaleshnikov