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Bulls Eye BBQ Sauce
Some say it's the best off-the-shelf barbecue sauce in the business. That secret combination of molasses, liquid smoke, and spices makes this stuff irresistible on chicken, ribs, or a juicy hamburger. Keep it fresh for your Memorial Day cookout this year by whipping up your own home clone batch from scratch.
1 cup water
3/4 cup light corn syrup
1/2 cup tomato paste
2/3 cup vinegar
1/3 cup dark brown sugar
3 tablespoons molasses
1 1/4 teaspoons liquid smoke
1 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon ground mustard
1/8 teaspoon paprika
1/8 teaspoon garlic powder
dash cayenne pepper

1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth.
2. Bring mixture to a boil, then reduce heat and simmer uncovered for 45 minutes or until thick.
3. Cool, then store in a covered container in the refrigerator overnight.
Makes 1 1/2 cups.

John Wayne's Hot BBQ Sauce

28 oz. Ketchup
10 or 12 oz. White Vinegar (I use 8 oz. white, 4 oz. apple cider vinegar)
1/4 cup Sugar
1 Tbsp salt
2.4 Tbsp black pepper
1.4 Tbsp crushed red pepper
1.8 Tbsp cayenne pepper
1/2 cup water

This is cut down from a HUGE recipe so the amounts are kind of odd.

Bring to a boil, cool.

Classic Lexington style bbq slaw that is served with pork in the Piedmont in North Carolina
� 1 lb Chopped cabbage
� 4 Tbs ketchup
� 1 Tbs vinegar
� � tsp salt
� 3 Tbs sugar
� � tsp pepper
� � tsp red pepper

Preparation Directions:
� Mix all ingredients and allow at least 20 min (best if overnight) in the fridge before serving. This slaw is usually served right on sandwich.

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