Anyone Tried Brand Cola BBQ Sauce?

[Fire Me Boy!]

MAKE YOUR OWN FOR GOD'S SAKE!!!

3/4 c. packed dark brown sugar
1-2 Tbsp. ground black pepper (I use 2)
1 oz. package of chili seasoning (I use Alton Brown's homemade chili powder)
2 tsp. dry mustard
1 tsp. ground ginger (I use 2 tsp. fresh grated)
1/2 tsp. allspice
1/4 tsp. ground cayenne pepper (I prefer chipotle pepper)
1/4 tsp. mace
1 c. vinegar (I like unfiltered apple cider vinegar)
1/4 c. molasses
1/4 c. water
32 oz. bottle of Heinz ketchup

Combine all the dry ingredients in a saucepan and mix well. Add vinegar, molasses and water, stirring until blended. Stir in ketchup (I find a whisk does the best job). Bring to a boil, stirring constantly, and reduce heat. Simmer, covered, over low heat for 30 minutes, stirring occasionally.

If you like, add 1-3 tsp. liquid smoke. I always use this sauce on brisket and ribs that I've smoked, so I don't want any of the fake stuff near my Q.

It makes quite a bit, but it'll what you don't use will fit back inside the ketchup bottle and will keep in the fridge for up to a year.

This recipe is from the Kansas City BBQ Society, called Kansas City Classic Sauce. As you see, I've made a few alterations for what I like better. But if you only do one thing, make your own chili powder.

Another tip: buy all of your spices whole. Keep them in the freezer until you need them. When you need them, pull out what you need, lightly toast them in a DRY skillet, then grind them. It makes all the difference in the world. Toasting them brings their essential oils to life. If they're already cracked or ground, you lose a tremendous amount of flavor in very little time.