A favourite at firehouse barbecues, but you don't need to set anything on fire as an excuse to make this sauce! The sweet tomato tang of ketchup with the bite of vinegar, spice of crushed chillies, sweetness of dark brown sugar and velvety butter. Goes with steaks, chicken, pork, any barbecued meat.
This is very good, and it makes a lot. Great for some, not so great for me seeing as I live alone! Easy to make. I found it tasted much better the next day. - 09 Aug 2008 (Review from Allrecipes US | Canada)
This recipe is a good start. Very easy and okay in flavor - but a little sweet for us. I didn't have cider vinegar - so used white vinegar. Added a little more vinegar, a splash of worchestershire, some garlic and onion powder. Also, a bit less red pepper flakes just because we don't care of a LOT of heat. After the changes, I'll be making this often. - 25 Oct 2006 (Review from Allrecipes US | Canada)
A bit spicy. I recommend half the amount of chilli flakes as it really does keep getting hotter the longer it sits in your fridge. But overall an excellent recipe. - 26 Jul 2008 (Review from Allrecipes US | Canada)