Recipe Courtesy of Stephen Griffin

BBQ Sauce

Ingredients

1 tablespoon Cellar Door Tomato Jam with Red Pepper

1 tablespoon black garlic puree

2 cups of homemade ketchup (*see below)

1/3 cup white vinegar

1/3 cup cider vinegar

2 tablespoons coconut amino acids

1/4 cup maple sugar

1/4 cup birch syrup

1 tablespoon onion powder

1 tablespoon shallot powder

2 tablespoons garlic powder

2 tablespoons smoked paprika

2 tablespoons kosher salt

2 tablespoons course Black pepper

Method

Put a pot on the stove and add all ingredients. Set stove to a medium heat and stir all ingredients until dissolved. Don't boil or allow the pot to sit unattended. Once ingredients are completely dissolved, take it off the heat and allow to cool. Store in an airtight container in the refrigerator.

*Ketchup

Ingredients

28 oz tomato puree, I use Cento

1 tablespoon tomato paste

1 tablespoon Cellar Door Tomato Jam with Red Pepper

1/2 cup maple sugar

1/4 cider vinegar

1/2 teaspoon kosher salt

1/2 teaspoon mustard powder

1/8 teaspoon ground clove

1/8 teaspoon ginger powder

1/8 teaspoon ancho powder

Method

Add all ingredients to a medium size pot, you'll also need a lid. Bring pot to a slow boil and mix ingredients until dissolved. Now turn the knob to low heat and put lid on pot- leaving the lid slightly open to allow air to escape and some liquid to evaporate. After a total of 60 minutes enjoy.