Burnt Ends sauce

Blues Hog..

I like to put a good dose of rub on it and then I like to use a little stronger sauce that is a bit more peppery. Bobby Que (made by an egger from Oklahoma) is pretty good on there. Russ and Franks is pretty good too. The sassy version.

Here's my favorit....But you can't buy it, you gotta' make it . The liquid smoke may not be needed, but still adds!

DAD'S BBQ SAUCE
Dad's Kitchen
From JB

3 C. crushed tomatoes (tomato sauce will also do)
1 small onion, grated
1-1/2 t. prepared, crushed garlic (about 4 to 5 fresh cloves)
1/4 C. cider vinegar
3 T. Worcestershire
2 T. olive oil
1-1/2 t. dry mustard
1-1/2 t. paprika
1/2 t. cumin
1 t. Pickapeppa Sauce
2 T. brown sugar, packed
1 t. liquid smoke

!)) Combine in a heavy bottom sauce pan; tomatoes, onion, garlic and vinegar. Bring to a boil, then reduce heat to a low simmer.

2)) Add all the remaining ingredients, except the sugar and smoke, simmer to your desired thickness.

3)) Add the sugar and smoke, continue to simmer for an additional 5 minutes (or desired thickness, if the sauce thins too much from the added ingredients)

Baste your favorite meats as you are grilling, or simply smother the meat in a baking pan and roast in a slow oven

JB's TIPS
I most always have three (or more) forms of garlic in the house, fresh, prepared (minced and/or crushed) and garlic powder. Any from will do fine when making this sauce, just keep in mind the equivalents.
1 t. crushed = 3 cloves.
1/2 t. minced = 1 clove
1/8 t. powder = 1 clove

Piickapeppa Sauce is something I stumbled upon while browsing the steak sauce section, looking for London Pub. It appears to be imported from Jamaica and has a very interesting taste! I have now used it in a number of hot-dish types of things with great success.

Liquid smoke is another staple in the fridge. I have tried a few different brands and have settled on Wright's It has nothing added...just smoke. I like that about ingredients I'm using.