Hit me with a nice tangy bbq sauce!

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So I thought to my self I better check my library before ordering that book. Sure as heck I have a brand new hard back copy of it. Drawing a blank on when I got it lol but it hasn't even been opened from what I can tell. Glad it was mentioned here.
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Haha, been there, done that. Only thing, I didn't find it first before ordering another. DOH
So I have 2 copies of Marianski's "The Art of Making Fermented Sausage".
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I have made this sauce too and completely agree. Only thing I do differently is add 1/2 tsp cayenne to give it some heat. Aaron suggests this sauce for his brisket and dinos.

Here's the recipe copied from the internet:
  • 1 14-ounce bottle of ketchup (I buy ketchup in bulk so I use about 2 cups)
  • ½ cup plus 2 Tbsp water
  • ¼ cup plus 1 Tbsp cider vinegar
  • ¼ cup plus 1 Tbsp white vinegar
  • ¼ cup plus 1½ tsp brown sugar
  • 2 Tbsp plus 1½ tsp Worcestershire sauce
  • 1 Tbsp chile powder
  • 1 Tbsp ground cumin
  • 1½ tsp kosher salt
  • 1½ tsp coarse black pepper
Combine all ingredients in a saucepan and bring to a simmer. Reduce to low and let it go for 10 minutes then remove from heat and let it cool
I like chipotle powder for a touch more heat and hint of extra smoke
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