that emulates the good old tomato-brown sugar kinds?
I really miss the fiery hot barbecue sauces I used to make using the standard Kraft ones as a base and doctoring like crazy.
I'm armed with Twin Brown Sugar and a huge bottle of Tabasco Sauce but I need some direction...as well as various Habanero and other varieties of hot pepper sauces.
But how do I get something that you can lick off your fingers when the barbecue is done?