Recipe - Smoke Shack Sauce

4 cup Ketchup
Three fourths cup Worcestershire Sauce
One fourth cup Apple cider vinegar
1 One half cup Dark brown sugar; (or to
taste)
2 tablespoon Mustard
2 tablespoon Chili powder
2 tablespoon Black pepper
1 tablespoon Red pepper
Hot sauce to taste

ONE CUP OF ONE
Apple juice
Any citrus juice; (orange,
lemon, grapefruite)
dr Pepper or other dark soda;
(preferably flat)
Bourbon

NOTE: Add One fourth 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 heavyhanded 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 bbqdigest by "Scott McDaniel" scotmcd@gabn.net on Apr 16,
1999, converted by MM_Buster v2.0l.