Mix in a large bowl:
3 - 24 ounce bottle of ketchup (catsup)
Use the plastic ones, we will refill after making sauce.
Fill with grape soda (yes grape soda), swoosh around and dump contents into bowl.
Pour in plain ole cheap vinegar, just less than a quart, do not sweat this. use anywhere from a pint to a quart, strangely, this amount has scant effect on final product.
Put in a LARGE pan or stew pot, put heat on "med high"
by the time it is approaching a boil, you will have the dry stuff prepared.
Dry Stuff:
Since you dumped wet stuff out of bowl, why not use for 'dry'?
Into bowl, dump:
1 - 4 ounce can of chili powder
1 - 4 ounce can of black pepper
1 - 4 ounce can of garlic salt (SALT, NOT garlic powder!!!)
1/2 cup - sugar
1 - small Tabasco (anywhere from 1 to 4 ounces..start with about 1 oz...you can 'play' to taste after whole mess is completed.
1 - small mustard (size of an apple, just regular ole smear on a hotdog yeller mustard)
Stir
...btw, easier to put the mustard in last, and just swirl around till it looks like chocolaty brown tar.
Simmer
Dump all this stuff into pan on stove now approaching a simmer. Stir enough to make it evenly liquid...bring to a boil and immediately lower heat to a simmer.
30 minutes, (stir fairly often to avoid sticking).. during which the vinegar will bring sweat to your forehead, and tears to your eyes so turn on that fan above the stove.
Finish
That is it.
Remove from heat, pour back into bottles you saved. Fortunately, you will have an excess of sauce so i usually do this at the same time i'm doing ribs or a butt.
BTW, there is no need to refrigerate your sauce supply, even if you inhabit hot and humid southern climes! Apparently mischievous microbes refrain from causing problems in gratitude for being immersed in this tomato based necter, or are immobilized by the ingredients rendering them deliciously inert.
Do it this way the first time, later, you may make substitutions like these below:
I add about a cup of sugar to my sauce,
Likewise i add minced onions.
I use orange juice instead of grape soda in one of the bottles.
Do NOT judge 'heat', as in taste, by sipping off spoon from pot, even if you were stingy with the Tabasco. Dunk a piece of bread into sauce and sample that way, and do not whine about not getting into the championship game (you lost to Tennessee by 21)
3 - 24 ounce bottle of ketchup (catsup)
Use the plastic ones, we will refill after making sauce.
Fill with grape soda (yes grape soda), swoosh around and dump contents into bowl.
Pour in plain ole cheap vinegar, just less than a quart, do not sweat this. use anywhere from a pint to a quart, strangely, this amount has scant effect on final product.
Put in a LARGE pan or stew pot, put heat on "med high"
by the time it is approaching a boil, you will have the dry stuff prepared.
Dry Stuff:
Since you dumped wet stuff out of bowl, why not use for 'dry'?
Into bowl, dump:
1 - 4 ounce can of chili powder
1 - 4 ounce can of black pepper
1 - 4 ounce can of garlic salt (SALT, NOT garlic powder!!!)
1/2 cup - sugar
1 - small Tabasco (anywhere from 1 to 4 ounces..start with about 1 oz...you can 'play' to taste after whole mess is completed.
1 - small mustard (size of an apple, just regular ole smear on a hotdog yeller mustard)
Stir
...btw, easier to put the mustard in last, and just swirl around till it looks like chocolaty brown tar.
Simmer
Dump all this stuff into pan on stove now approaching a simmer. Stir enough to make it evenly liquid...bring to a boil and immediately lower heat to a simmer.
30 minutes, (stir fairly often to avoid sticking).. during which the vinegar will bring sweat to your forehead, and tears to your eyes so turn on that fan above the stove.
Finish
That is it.
Remove from heat, pour back into bottles you saved. Fortunately, you will have an excess of sauce so i usually do this at the same time i'm doing ribs or a butt.
BTW, there is no need to refrigerate your sauce supply, even if you inhabit hot and humid southern climes! Apparently mischievous microbes refrain from causing problems in gratitude for being immersed in this tomato based necter, or are immobilized by the ingredients rendering them deliciously inert.
Do it this way the first time, later, you may make substitutions like these below:
I add about a cup of sugar to my sauce,
Likewise i add minced onions.
I use orange juice instead of grape soda in one of the bottles.
Do NOT judge 'heat', as in taste, by sipping off spoon from pot, even if you were stingy with the Tabasco. Dunk a piece of bread into sauce and sample that way, and do not whine about not getting into the championship game (you lost to Tennessee by 21)
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