Bruce's Thermonuclear BBQ Sauce
- 1 (16 ounce) bottleof any barbecue sauce, you like.
- 4 -5 ounces white vinegar (25-30% of BBQ sauce amount)
- 12 cup beer (use one with lots of flavor if you do) (optional)
- 14 teaspoon Tabasco sauce (2-4 shakes for milder version)
- 1 teaspoon garlic powder (or 2 cloves finely chopped garlic)
- 1 teaspoon cracked black pepper or 1 teaspoon fresh coarse ground black pepper
- 12 teaspoon alaea red sea salt
- 1 tablespoon cayenne pepper (hot version)
- 14-1 teaspoon Liquid Smoke spices
- Add ingredients together is a stainless bowl and mix well.
- (I like to use the vinegar to rinse out the empty BBQ sauce bottle and arrive at my 25-30% by volume figure.
- Keep the bottle for the leftover sauce.)
- I would suggest proceeding carefully on the Tabasco and Cayenne and and set the"incendiary quotient" at a level that will not kill your guests.
- (I rarely measure ingredients so amounts are approximate.)
- It is not necessary to heat the mix but if you used too much beer it might be useful to reduce the mix with a little heat.
- Doing so will release more of the hot flavors of the Cayenne amd Pepper.
- I pour any unused sauce back into the original bottle and use it for up to a year later.
- I normally do not heat the sauce and find the the"incendiary quotient" tends to creep up over time as more of the hot flavors diffuse into the mix.
- Goes well with any meat.
- Also goes well with beer but then what doesn't?
bottleof any barbecue sauce, white vinegar, beer, tabasco sauce, garlic, cracked black pepper, salt, cayenne pepper, liquid smoke
Taken from www.food.com/recipe/bruces-thermonuclear-bbq-sauce-87403 (may not work)