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If you like "tangy" BBQ sauce, here are a couple you might enjoy. The first is the original and comes from Rich Davis and Shifra Stein in their book "All about BBQ." The second is my variation.
Both have been really popular when I've served them.

Heres how the original goes:

32oz ketchup
32oz cider vinegar
8oz BBQ seasoning ( Seemed like too much for me. I use 2 or three oz. It's easier to add than take out.)
1/3 cup sugar
1/2 tsp black pepper
6 Tbs worchestershire sause (wouldn't use anything but Lee&Perrins)
6 Tbs A-1 sauce
Mix and simmer for 5 min (optional)
Makes about 1/2 gal.

I love it, but my wife thinks it's a little hot. Come to think of it, she thinks bananas are hot. Big Grin

Here's my take on it:

I adjust the original to my taste by:

Adding 2 or 3 Tbs light brown sugar
Adding 2 Tbs honey
Adding 3 Tbs raspberry preserves ( I use sugar-free because that's what's in the house)
1 or 2 tsp smoked Chipotle powder (again to taste)

It's nicely hotter and sweeter than the original. The raspberry preserves add just a touch of fruit, that folks can't quite place but really like.

If you give them a try, let me know what you think.

Hook
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