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In a large stock saucepan over medium heat, add the ketchup, tomato sauce, brown sugar, red wine vinegar, molasses, liquid smoke, and butter. Mix together. 2. After mixing, add the remaining dry ingredients. 3. Reduce heat to low and allow to cook for about 40 minutes, making sure to stir constantly to prevent burning or sticking. 4. Remove the sauce from heat and allow to cool. It will thicken upon sitting. I usually make this the day before to really allow the flavors to mingle overnight.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mini mop for basting barbecue — vinegar mop sauce, butter baste
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Professional-grade blender — silky purees, hot soups, nut butters
Offset stick burner — traditional low-and-slow barbecue smoking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mini mop for basting barbecue — vinegar mop sauce, butter baste
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
Professional-grade blender — silky purees, hot soups, nut butters
Offset stick burner — traditional low-and-slow barbecue smoking