BBQ Sauce

When I was a kid, my mom never bought BBQ sauce. She always made Bert's, a recipe that originally came from The Good Housekeeping Cook Book in 1955. She made her tweaks to it (adding curry powder and garlic) and I have mine (adding chipotle powder for a smokey kick) Either way, the pungent smell of simmering vinegar takes me back to walking into the kitchen on sunny summer evenings. These days, I find that Bert's is perfect for any "lack of any better ideas" grillable. It's great on chicken, on pork, on veggies or on grilled bbq beef quesadillas, like I made last night.

Inspiration: Lack of a better thing to do
Time: 30 minutes
Difficulty: Pretty Simple
Special equipment: None
Servings: Depends how much sauce you like on your meat

1/4 C Butter
3 Tbs. Curry Powder
1 Onion Chopped
4 cloves of garlic, diced
1/4 C Cider Vinegar
1/2 C Water
2 Tbs. Sugar
1Tbs. mustard
1 thick lemon slice
1/2 tsp. pepper
1/2 tsp. salt
1/2 tsp. chipotle powder
3/4 C ketchup
2 tsp. Wooster

1. Melt butter in a small sauce pan. Saute onions and garlic until onions are translucent. Add curry powder and stir until fragrant.

2. Stir in half of the vinegar, scraping the bottom to dissolve the curry powder. Then add the remaining vinegar, water, sugar mustard, lemon slice, salt, pepper and chipotle powder. Simmer for 20 minutes

3. Remove the lemon slice, and add ketchup and wooster. Bring back to boil. then remove from heat and let cool.

Note: Bert's stores in a mason jar for up to a month.