Your best doctored bottled sauce and how

[Qshack]

Love reading other folks' recipes and thought I'd start a thread on doctoring a bottled sauce for a quickie, semi-scratch, original meat mop. You know you love 'em.

One I'm working on, current incarnation:

1 12oz. bottle Bull's Eye original BBQ sauce, or Kraft original BBQ sauce (different, but equally good results)
12 oz. Heinz Ketchup
1/3 c. white vinegar
1/3 c. white sugar
1 tsp. whole black peppercorns
1 tsp. Kosher salt
1 tsp. garlic powder
1 tsp. onion powder
1/2 medium onion, chopped
2 cloves garlic smashed
1 jalapeno, split
2 c. pan drippings/stock from a smoked piece of meat, (foil juice), I like brisket, reduced to 1 cup or less, or...
The dreaded liquid smoke! 1 Tbls.

Boil 10 minutes and strain through a fine mesh strainer. Re-season with fresh ground black pepper and salt to taste. Thin with more stock. Should be thin-ish.

Cheers

[BluDawg]

I'm not a big sauce person if you cook it right it shouldn't need any sauce. This is the finish sauce I use to season my P/P after pulling sort of a late Mop a little goes a long way. it is just a dressed up ketchup. I use Hunts as this is a no 57 zone.

1/2 cup water
1 1/2 cup cider vinegar
1/2 cup Hunts Ketchup
1/2 tsp Cayenne pepper
1 tsp red pepper flakes or 1 crushed chili Arbol
1 tbl white sugar
1/2 tsp black pepper

pour it in a mason jar shake it up the longer it sets the better it is