I make several of my own recipes, one vinegar based, a vinegar based mop, and a couple variations of a basic tomato base....I add honey, or Jalepeno's, or bourbon, or whatever I feel like to change it up a bit.
BUT the one I always keep on hand isn't my own creation, it's one I found on the internet and it is fantastic. I do admit there have been times when I've claimed it as my own....LOL
It's called The Shack, based on a Q joint somewhere that has long since closed according to the site I found the recipe on. I'm sure there are Roadfooder's that have had the real thing and can attest to the zesty goodness of this sauce.
It may seem spicy, but some how when it goes on the meat or even when ya dunk a piece of good bread for a taste, it seems to mellow out and taste....well perfect.
Enjoy, and if your search "The Shack BBQ Sauce" you'll find the same site I did, well worth looking up the website as it is a very entertaining read.
Mix in a large bowl:
3 - 24 ounce bottle of ketchup (catsup)
Use the plastic ones, we will refill after making sauce.
Fill with hot water, swoosh around and dump contents into bowl.
Folks have asked: HOW MUCH WATER? Fill all three bottles, and dump all 72 oz into 'Wet Stuff'
(For original recipe use Grapette from Wal Mart- see 'additional notes').
Pour in plain ole cheap vinegar. "THE" recipe calls for just less than a quart, do not sweat this. use anywhere from a pint to a quart, strangely, this amount has scant effect on final product.
Put "wet stuff' in a LARGE pan, put heat on "high"
by the time it is approaching a boil, you will have "dry stuff' prepared.
Since you dumped wet stuff out of bowl, why not use for 'dry'?
Into bowl, dump:
1 - 4 ounce can of chili powder
1 - 4 ounce can of black pepper
1 - 4 ounce can of garlic salt (SALT, NOT garlic powder!!!)
1/2 cup - sugar (is the ORIGINAL amount, why not TRY that, and adjust to your very own taste after 'brewing' mess up...likewise with Tabasco. See below)
1 - small Tabasco (anywhere from 1 to 4 ounces..start with about 1 oz...you can 'play' to taste after whole mess is completed.
1 - small mustard (size of an apple, just regular ole smear on a hotdog yeller mustard)
...btw, easier to put the mustard in last, and just swirl around till it looks like chocolaty brown tar.
Dump all this stuff into pan on stove now approaching a simmer if you have been quick, and if you rinsed out the catsup with HOT water;-)
stir enough to make it evenly liquid...bring to a boil and immediately lower heat to a simmer.
30 minutes, (stir fairly often to avoid sticking).. during which the vinegar will bring sweat to your forehead, and tears to your eyes...think ventilation here.
That is it.
Remove from heat, pour back into bottles you saved, unfortunately, you will have an excess of sauce. Improvise, all life has dry rot.
You now have a LOT of sauce. I always do, and find it MOST welcome as a gift.
BTW, there is no need to refrigerate your sauce supply, even if you inhabit hot and humid southern climes! Apparently mischievous microbes refrain from causing problems in gratitude for being immersed in this tomato based necter, or are immobilized by the ingredients rendering them deliciously inert.