Since Jeff decided to make a sticky out of my modified bean recipe I thought I should repost this spicy BBQ Sauce in the recipe for the Snake Bitten Beans. Ricks Copper Head BBQ Snake Bite Sauce The Most Dangerous Venom I Make 64 oz Ketchup (I use the cheap kind or Brooks if I can find it.) 12 oz Draft Beer ½ cup Brown Sugar ½ cup Sorghum Molasses (If you can’t find Sorghum use Briar Rabbit) note: sorghum is a grain not a brand. 1 tbs Lee Peron’s 1 tbs Chipotle Sauce 1 tbs Garlic Powder 1 tbs Onion Powder 1tbs red pepper flakes (or ½ if you have a weak heart) 1tbs black pepper 1 tsp celery seed 1 tsp fennel seed Ground 1 tsp Hungarian Paprika 1 tsp Clove Ground 1 tsp Caraway Seed Ground 1/3 cup Apple Cider Vinegar 1/3 cup Dijon Mustard Combine all but brown sugar and bring to a boil. Add Brown Sugar and stir until dissolved. Reduce heat and simmer, reducing by one quarter. Stir often scraping bottom and sides of sauce pan. Store the sauce in the refrigerator. Use this sauce for dipping or baste only last few minutes to prevent burning. This Snake Bite Sauce will tame down a bit if used to baste but has a substantial kick when dipping.