Ingredients
1 (10-ounce) jar seedless raspberry preserves
1/3 cup bottled barbecue sauce
2 tablespoons raspberry vinegar
2 tablespoons Dijon mustard
1 1/2 teaspoons hot sauce
Method
Sources
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Mini mop for basting barbecue — vinegar mop sauce, butter baste
Cotton basting mop — barbecue sauce, vinegar mop, butter baste
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Ceramic kamado — grill, smoke, bake pizza, hold temp 225-750F
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Mini mop for basting barbecue — vinegar mop sauce, butter baste
Cotton basting mop — barbecue sauce, vinegar mop, butter baste
Adjustable stand — hold cookbook or tablet at eye level while cooking
Long twisted spoon for stirring and layering cocktails
Ceramic kamado — grill, smoke, bake pizza, hold temp 225-750F
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Bring first 4 ingredients to a boil in a small saucepan. Reduce heat to medium, and cook 2 minutes or until slightly thickened. Stir in hot sauce. Note: For testing purposes only, we used KC Masterpiece Original Barbecue Sauce. Honey Mustard: Stir together 1 cup mayonnaise, 3 tablespoons Creole mustard, and 2 tablespoons honey. Makes about 1 1/4 cups. Prep: 5 min. Simple Creole Sauce: Stir together 1 1/2 cups mayonnaise, 3 tablespoons Creole mustard, and 1 finely chopped green onion. Makes about 1 2/3 cups. Prep: 5 min. Horseradish Sauce: Stir together 1 cup mayonnaise, 1 tablespoon cream-style horseradish, and 1 tablespoon Creole mustard. Makes about 1 cup. Prep: 5 min.