Bar-B-Que Sauce in Memory of Larry Griffin

Lindsey Webb

Ingredients

• 32 Oz Ketchup	• 1 Tbs Garlic Powder
• 2 Cup Water	• 1 Tbs Garlic Salt
• 1 Tbs Black Pepper	• &#188 Cup Mustard
• 1/8 tsp Red Pepper	• 1 Tbs Liquid Smoke
• 1 Tbs Paprika	• &#188 Cup Molasses
• 2 Tbs Worchestershire Sauce	• 1 tsp Season Salt
• &#189 Cup Butter	• &#188 tsp Onion Salt
• 1 tsp Salt	• &#188 tsp Cidar Vinegar ( option )
• 1 tsp Onion Salt	• &#188 tsp Lemon Juice ( option )
• 1 Cup Brown Sugar
• 1 Tbs Chile Powder

Instructions

Heat all above over medium heat stirring often, about 20-30 minutes. Pour up in ketchup bottle (option) after sauce has cooled. Refrigerate after cooled. If sauce is used for basting use it the last 30 minutes or so when smoking a brisket, chicken , turkey etc. Be careful and not to contaminate the sauce with meat juices!!! Pour up what your are going to use in a separate bowl etc.
Lindsey Webb

Notes

Number of Servings:

Time to Prepare:

Smokin_Trout

Thanks for the recipe.

I added a little honey and warmed it up before putting it on the meat. Tasted great, wife and kids loved it.