First time poster here…
I use this recipe for any type of meat.
In a small saucepan combine:
- 1/2 cup tomato sauce or ketchup
- 1/4 cup of what ever type of store bought BBQ sauce you have (optional)
- A liberal squirt of corn syrup
- Crushed garlic (2-3 cloves)
- A dash or three of hot sauce
- Chili powder
- Chilies (the dried flakes)
- Tablespoon of cider vinegar
- Dash of liquid smoke
- Depending on the meat, an assortment of spices:
- Cumin (1/4 tsp - dominant spice)
- Ground mustard
- Cayene pepper
- Kosher salt
- Fresh ground black pepper
- Dash of ginger
- Dried basil and/or oregano
Cook everything on a low-mid temp until it begins to bubble. Then mix 1 tblspn of cornstarch in a half cup of cold water and add to the sauce pan.
When mixture is bubbling and has thickened up, set aside for about a few minutes.
Run through a sieve or strainer.
Brush on meat about 10 - 15 minutes before it is ready to be taken off the grill. I found that the cornstarch mixture will allow your sauce to stick to the meat as opposed to running off.