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Melt the butter in a large heavy-bottomed pot over medium heat. Add the onion and cook for 5 minutes. Add the garlic and cook for 5 more minutes. Stir in the lemon zest, lemon juice, ketchup, tomato juice, brown sugar, molasses, Worcestershire sauce, chili powder, vinegar, chipotle puree, salt and 1-1 1/2 cups water and bring to a boil(start with one cup, it will be thicker, then add more water if you want it thinner) . Lower the heat and simmer for 30 minutes, stirring frequently, or to consistency you like(by simmering a little longer). Makes 2 quarts. Note: To cut this recipe in half use the following amounts: 2 Tbsp butter 3 Tbsp minced onion 1-2 Tbsp minced garlic 1/2 lemon, zested 1 1/4 Tbsp freshly squeezed lemon juice 1 cup ketchup 1/4 cup tomato juice 3 Tbsp light brown sugar 1 1/2 Tbsp molasses 1/8 cup Worcestershire sauce(2 Tbls.) 1/8 cup chili powder(2 Tbls.) 1 Tbsp white wine vinegar 1 tsp chipotle puree(just puree a chipotle chili from the can) Pinch kosher salt. And use 3/4 cup water.
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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