Tom dorman's '97 florida barbecue sauce search winner

7 Cups

Ingredients

Quantity Ingredient
32 ounces Heinz ketchup
1 cup Water
2 tablespoons Olive oil
½ cup Prepared mustard
¼ cup Molasses
⅛ cup Honey
⅛ cup Light brown sugar
3 tablespoons Apple cider vinegar
1 teaspoon Salt
1 teaspoon Black pepper
1 teaspoon Garlic powder
1 tablespoon Creole seasoning (see note)
1 tablespoon Old bay seasoning
1 tablespoon Chili powder
2 tablespoons Mesquite bbq seasoning
2 tablespoons Mesquite smoke marinade
1 Juice from 2 lemons
4 tablespoons Worcestershire sauce
1 tablespoon Lemon-pepper seasoning

Directions

Combine all ingredients in a large saucepan. Heat and stir until ingredients are well-blended and heated through, about 15 minutes.

NOTES: Recipe tester used Tony Chachere's brand of Creole seasoning for this recipe.

Kingman's notes: Tom has been a friend since my childhood, I spoke to him about this sauce and he says it goes good on beef,pork, and chicken.

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