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Easy Barbecue Sauce
March 02, 2016

3.2.16 I cut the brown sugar back to 1/4 cup (personal taste preference) and didn't use the liquid smoke (flavor we don't care for). For the hot sauce, I split it between Sriracha® and Frank's, which was just about spot on for us. I like the little bit of the Asian flavor from the teriyaki sauce and that little kick you get from the hot sauce. Used this as a basting sauce on some grilled boneless/skinless thighs, and we thoroughly enjoyed it. Joyce, thanks for sharing, this sauce has a lot of possibilities.

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