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Smoker | |
| 2 cups ketchup 1 1/2 cups sorghum molasses 1/2 cup vegetable oil 3 tablespoons tomato paste 3 tablespoons Worcestershire sauce 2 tablespoons yellow mustard 1 tablespoon ground black pepper 1 tablespoon cayenne pepper 1 tablespoon garlic powder 1 tablespoon ground ginger 1 teaspoon paprika Two 16-ounce cans tomato sauce Juice of 1 lemon One 12-ounce bottle of your favorite beer 2 cups white distilled vinegar or apple cider vinegar | |
| Whisk together the ketchup, molasses, oil, tomato paste, Worcestershire, mustard, black pepper, cayenne, garlic powder, ground ginger, paprika, tomato sauce and lemon juice in a large saucepan or stock pot. Slowly add vinegar and beer, whisking to prevent clumps. Cook over medium-high heat, stirring frequently, until the sauce comes to a boil. Reduce heat and let simmer, uncovered, stirring occasionally, for at least 2 hours. Use hot or cool to room temperature, transfer to airtight containers with lids and refrigerator for up to 1 month. | |
Unrated | |
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