Not yet at least: today is Barbecue Sauce Refill Day here: I started doing my own a few months ago, and tomorrow we're meeting a world-class expert, so I'm eager to have his opinion!

As said expert is (mostly) mute about what he puts in his sauce, I'm based my own on the Arkansas recipe, with some personal variations.

When you start coooking it, a smell so strong as to be almost unbearable is a good indication of success, and it's the case right now, so I'm looking forward to the result ;-)

Arkansas bbq sauce (2 gallons)

• 2 quarts Water
• 1½ cup Brown sugar
• 1½ cup Worcestershire sauce
• 1½ cup Yellow mustard
• 1 quart Catsup
• ½ cup Black pepper
• ½ cup Dried red pepper flakes
• 3 quarts Red wine vinegar
• 1 quart White wine
• 1½ cup Salt

Bring to boil and then simmer for about ½ hour.

Do not cook or store in aluminum, store in glass.

Original recipe at astray.com