Hank Colemans Barbecue Sauce

• 4 cups ketchup
• Grated zest of 1 large lemon
• Juice of 2 large lemons
• 1/4 cup Creole mustard (such as Zatarain's from Baton Rouge)
• 2 tablespoons Trapees Louisiana Red Sauce or 1 1/2 tablespoons Tabasco sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons molasses
• 2 tablespoons sugar
• 1 clove garlic, chopped
• 2 tablespoons red wine vinegar
• Grill with mesquite charcoal, soaked chips, or wood
• Tongs and basting brush

1. In a large non-aluminum saucepan, combine all of the sauce ingredients and warm through over low heat.
2. Do not allow to simmer or bubble.
3. Remove the sauce from the heat and set aside to cool until ready to use.
4. Prepare the grill and ignite the charcoal.
5. Place the sauce in an old metal pot and set close to the smoking fire to absorb the smoke flavor.

ketchup, lemon, lemons, creole mustard, red sauce, worcestershire sauce, molasses, sugar, clove garlic, red wine vinegar, grill, basting brush

Taken from www.cookstr.com/recipes/hank-colemanrsquos-barbecue-sauce (may not work)