• 2 k hunts ketchup
• 1 c mild rotel, blended
• 3 anchovies, blended with rotel
• ½ c molasses
• ½ c turbinado sugar
• ¼ c orange juice
• ¼ c honey
• ¼ c apple cider vinegar
• ¼ c apple juice
• 1 t dry mustard
• 1 t garlic powder
• 1 t onion powder
• 3 t black pepper
• ½ c grape jelly
• ⅛ t cayenne pepper
• 1 t worchestershire sauce
• ½ t liquid smoke
• ½ c finely diced onions

Everyone in the pool and simmer for a couple of hours, stir frequently.

Refrigerate for 3 days before using.

Preparation time: 10 minutes
Cook time: 2 hours
Resting time: 3 days

Steve Hall / Shotgun Red, with my modifications.