BarBeCue Sauce

Several people have asked about my barbecue sauce. There's really no science to it, since I never do the exact same thing twice. However, I'll try to relate the spirit of it:

Ingredients: (In order of use)

• butter, margerine, or oil
• about a 1/2 large sweet onion (like Vidalia or Walla Walla)
• Garlic (2 cloves +/-)
• Can of pop (Coke for beef, A&W Root Beer for pork, Dr. Pepper for beef or pork, A citrus soda for chicken) (Don't use Diet and don't use off brands!!! )
  
• BarBeCue spice (maybe a tablespoon. more if it is salt free. more more if it is salt free and heavy on the sugar)
  
• Catsup
• Barbecue sauce (I like Kraft Original, it's a good base. KC Masterpiece is also a good base but it has more flavor and can end up being too much.)

1. Saute the onions in the butter, add the garlic and barbecue spice near the end.

1. Add the can of pop. It's best of you've opened it and let it go flat for a while. It's also best if it's at room temperature. You're going to reduce this down to about half of what you've put in. Stir often, being sure it doesn't burn on the bottom, this will cause a bitter flavor you don't want.
2. Add about 1 cup each of the barbecue sauce and catsup.
3. Simmer stirring often, about 2 hours.
   
4. It will be thinner than you expect but once you let it cool it will thicken quickly.
   
5. Brush it on with about 3 minutes left to barbecue or serve as a condiment or both. Use caution, this is very high in sugar and will burn quickly over a hot fire, again leaving a bitter taste on your meat.