(18 oz.) bottles Hunt's Hickory & Brown Sugar Barbeque Sauce
1 heaping tablespoon minced garlic (bottled)
1/4 cup brown sugar (packed)
1 scant tablespoon honey
1/2 teaspoon Reese's Hickory Liquid Smoke
1 teaspoon Mesquite seasoning from a "GrillMates Mesquite Marinade" packet
1 teaspoon Worcestershire sauce
1 teaspoon sweet-hot mustard
1 tablespoon butter
Dash of celery salt
1/4 cup red bell pepper (very finely diced)
1/4 cup sweet (mild) onion (very finely diced)
Tabasco to taste (I use approximately 1/2 teaspoon)
Combine all ingredients in medium sauce pan and cook uncovered over low-medium heat, stirring frequently. Bring to a slow boil and reduce heat to simmer. Simmer for 1 hour until pepper and onion are thoroughly cooked and flavors are completely blended. Remove from heat and cool in saucepan. When cool, you may strain the sauce through a sieve, OR you may choose to leave the onion and pepper in the sauce. (I prefer the onion and pepper in the sauce) When completely cool, store in glass jar and refrigerate between use.
Note: I use this on grilled meats, particularly chicken, ribs, pork, and hamburgers, and in baked beans, meatloaf, and anything else that tastes good with BBQ sauce. I also marinate chicken, ribs, and pork in the GrillMates Mesquite Marinade before barbecuing them.