Heya! I'm in my sixth year smoking pigs and chicken and ribs for various get togethers in this area, and, as promised earlier, I'd like to share my barbeque sauce reciepe with y'all. Because this stuff can be expensive to make, I only use it for gatherings of less than 100 people. The rest of the time, I use a molasses-based sauce of some kind of another from the shelves. Like Bulls Eye. (sorry about the cheap plug...usual disclaimers, please)

Put the ketchup and vinegar on a medium-low heat until good and hot, then slowly add molasses, brown sugar and jelly, stirring all the time until they liquefy with the hot mixture. Add chopped onions, peppers, garlic and spices.

Put pickling spice into baby's sock and tie sock closed at top making spice pouch. Add pouch to mixture, holding under surface with wooden spoon until saturated with hot mixture. Allow mixture to Slowly boil or "burble." Keep stirring of bottom to prevent sticking. (From time to time I like to "mop" the bottom of the pot with the spice pouch to release goodies in pouch and clean bottom at the same time.

Allow to "burble" for about an hour and a half, until fresh peppers are soft. Don't leave out the pickling spice from this stuff. It's the key to giving this sauce its own distinctive flavor. It's a pretty sweet sauce, but the habs and ground red give it a "sneaky pete" quality that slips up behind the sweet and grabs your attention.

Hope you enjoy this as much as my customers and I do.

Chile-Heads Digest V2 #251

From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.