Ah right ok thanks , so do you make your own sauces ?
I do, although it's not the only sauce I use. The base for it is this:
½ cup Vinegar (apple cider, red wine, white, or mix)
2 Tbs balsamic vinegar (optional)
1/3 cup Ketchup
4 Tbs Chili powder
2 Tbs Onion powder
2 Tbs Garlic powder
1 Tbs Cayenne pepper
2 Tbs Black pepper
4 Tbs Molasses
2 Tbs Brown sugar
1 Tbs Kosher salt
4 Tbs Worcestershire sauce
2 tsp yellow mustard
1 tsp liquid smoke
1. Whisk all ingredients together. This base sauce can be refrigerated indefinitely (I've used it after 2 years in the fridge).
You can modify it generously according to personal taste. As it is, it's a fairly thin sauce. I have brushed it on steak when grilling, and it seasons without overpowering the flavor of the meat. I've added store bought BBQ sauce (KC Masterpiece or similar smokey sauce) to thicken it for ribs or pulled pork sandwiches. Or mix with a sweeter sauce like Sweet Baby Ray's for pork or chicken.
I also have a simmered sauce that's supposed to be very good, but I haven't yet had an opportunity to try it. This one is from the Smoking Meats Forum.
Billbo's Sauce
1/4 cup olive oil
1 large onion minced
1 green pepper minced
1 or more jalapeno pepper minced
pinch kosher salt and black pepper
5 Tbs minced fresh garlic
2 fifteen oz cans tomato sauce
2 cups ketchup
3/4 cup worcestershire sauce
1/2 cup cider vinegar
1/4 cup lemon juice
1 1/2 cups molasses
1/4 cup cayenne pepper sauce
1/4 cup spicy brown mustard
1 1/2 cups dark brown sugar
1 Tbs chili powder
2 tsp coarsely ground black pepper
1/2 tsp allspice
1 Tbs liquid smoke
1. Heat the oil in a LARGE pan and throw in the onion & green pepper along with the salt & pepper. Saute until the onion gets translucent and soft. Once you hit this stage throw in the garlic. Cook with the garlic in for one minute then start adding the remaining ingredients except the Liquid Smoke. This is the fun and easy part!
2. After it's all stirred together keep your temp on really LOW as not to burn the sauce. SLOWLY bring it up to take it just under a simmer. If you try to get too hot, too fast, you will burn the sauce. Trust me! Let it sit on a low burner for about 4 hours stirring every 15-20 minutes or so to really bring the ingredients together and allow the sauce to thicken up. At the end add the liquid smoke and stir in slowly.