Don't know that it has anything to do with the Cattlemam's BBQ sauces (yep, Cattleman's Steak House is about 15-20 minutes from home - depends on traffic) but the Mesa BBQ Sauce isn't that hard to find on the FN website -
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_10508,00.html
If you don't want to bother going there ... here it is ....
Bobby Flay's MESA BBQ Sauce:
2 tablespoons (1/4 stick) butter
1/2 medium red onion, finely diced
3 garlic cloves, minced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
3 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder (available at Hispanic or specialty markets)
1 tablespoon pasilla chile powder (available at Hispanic or specialty markets)
1 tablespoon paprika
1 tablespoon Worcestershire sauce
In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.
