- 2 C Sir Kensington ketchup (or Heintz)
- 2 C tomato sauce (Hunts Basil, Garlic and Tomato is good)
- 1 1/4 C brown sugar
- 3/4 C red wine vinegar
- 1/2 C Worcestershire sauce
- 1/4 C apple cider vinegar
- 1/2 C Grandma’s unsulfured molasses
- 3 tsp hickory-flavored liquid smoke
- 2 TBL Tilamook butter
- 2 cloves grated garlic
- 1 tsp Dijon mustard or dry mustard
- 1 TBL grated Vidalia onion
- 1 TBL Grandpa’s Thunder Powder
- 1/2 tsp celery seed
- 1/4 tsp ground cinnamon
- 1/4 tsp ground clove
- Juice from one lemon
- Put into blender and puree.
- Start on low
- Brush onto meat during the last 5 minutes
