A brisket and sausage sandwich at B-Daddy’s BBQ, dressed in the house sweet and spicy smoked barbecue sauce.
- 1 (100-ounce) can ketchup
- 1 (100-ounce) can tomato sauce
- 1 1/3 cup apple cider vinegar
- 2 2/3 cups water
- 1/2 cup agave nectar
- 1/2 cup molasses
- 1 pounds brown sugar
- 1/4 cup black pepper
- 1/4 cup granulated garlic
- 1/8 cup onion powder
- 1/8 cup allspice
- 1/4 cup cayenne pepper
- 1/4 cup chipotle pepper
Instructions: Combine all ingredients into a large metal pan. Mix well with an immersion blender.
Place the pan in your smoker, set between 225 and 250 degrees, away from the firebox and smoke for 5 hours. Stir at least once every hour to get the smoke flavor equally distributed.
After 5 hours have passed, pull the sauce pan from pit and allow to cool for up to 2 hours before portioning out into sauce containers. This recipe makes a lot of sauce, so expect to store in several prewashed glass bottles (32- and 16-ounce canning jars work well). Store in the refrigerator after bottling, the sauce should keep well for up to two weeks.
Makes 2.2 gallons
Per serving: 53 calories, 0 g fat (0 g saturated fat), 0 mg cholesterol, 16 mg sodium, 14 g carbohydrates, 1 g dietary fiber, 11 g sugar, 1 g protein
B. R. Anderson, B-Daddy’s BBQ