Casa di Graffagnino's Hot Lips BBQ Sauce

By Donna Graffagnino
@StillWild

It took me a while to develop just the right taste for this firey and tangy concoction. It's great on burgers, ribs, chicken, sausage, pulled pork, shredded beef, you name it. This is not a sweet sauce, it has bold flavors that leaves a lingering heat on your tongue and lips, as the name implies. The Option in the recipe allows you to reduce the heat while keeping the big bold flavor.

Rating:

☆☆☆☆☆ 0 votes

Comments:

4 Comments

Serves:

16 oz

Prep:

10 Min

Cook:

1 Hr 15 Min

Method:

Stove Top

Ingredients

1 c: ketchup (heinz)
1/4 c: apple cider vinegar
4 Tbsp: beer (regular, light, non-alcohol) do not omit!
3 Tbsp: dark brown sugar
3 Tbsp: worcestershire sauce (lea & perrin's)
1 tsp: liquid smoke
1/2 tsp: salt
1/2 tsp: granulated garlic or powder
1/2 tsp: granulated onion or powder
1/2 tsp: season salt (lawry's)
3/8 tsp: mccormick's roasted garlic & bell pepper (ground)
3/8 tsp: dried bell pepper, (ground)
1 1/4 tsp: cayenne pepper

How to Make Casa di Graffagnino's Hot Lips BBQ Sauce

Step-by-Step

1Using a spice grinder or blender, grind up the roasted garlic & bell pepper, then grind the dried bell pepper into fine granules. After the seasonings are ground then measure 3/8 teaspoons each.
2Put all ingredients into a heavy saucepan and simmer, uncovered, on low for 1 hour stirring often to prevent sticking. Cook until it reaches desired consistency. The thicker it gets the more often you need to stir.
3Store in refrigerator for 6 months or more, but it won't last that long!
4*OPTION: Using the Hot Lips recipe make the following change for less heat.

BIG & BOLD - Change cayenne from 1 1/4 to 1/8 teaspoon