Tim M's BBQ cooking area Visit again - we cook often Tim's Favorite BBQ Sauce

Mix in large pot (3 qt or bigger) over low heat Add the following and dissolve well. 2 cups sugar 1/2 cup brown sugar 3 cubes beef bouillon 6 cups H20 1/4 cup sea salt or Kosher Then add the following to the above mixture: 1/2 finely minced onion 1/2 cup cider vinegar 1/3 cup liquid smoke 1 cup Worcestershire 1 cup yellow mustard 5 small cans tomato paste or (28oz) 1-2 teaspoons cayenne 4 tbs Maggi Seasoning (or use Soy Sauce) Optional: 1-3 teaspoons Habinaro Hotsauce (or use what you like to spice it up)   Add this last and add less than you think - you can always add more later. I suggest adding the hot sauce last - after an hour to see how "hot" you want to make it. It's easy to go overboard. Simmer slowly for 2-4 hours as the amount reduces and thickens. I freeze some for later, it will keep in the fridge for a month or two. Great for brushing on ribs or as a dipping sauce. Great with pulled pork! This recipe will make 2+ quarts.

HOME PAGE