Recipe courtesy of Bludso's Bar & Que
40 min
40 min
1 pint


  • 1 cup ketchup
  • 1/2 cup cognac 
  • 1/2 cup liquid smoke 
  • 1/2 cup crushed red pepper 
  • 1/2 cup seasoning salt 
  • 4 tablespoons light brown sugar 
  • 3 tablespoons apple cider vinegar 
  • 3 tablespoons dark molasses 
  • 2 tablespoons Worcestershire sauce 
  • 1 tablespoon yellow mustard 
  • 1 tablespoon onion powder 
  • 1 tablespoon soy sauce 


Combine the ketchup, cognac, liquid smoke, red pepper, seasoning salt, brown sugar, vinegar, molasses, Worcestershire, black pepper, garlic powder, mustard, onion powder and soy sauce in a sauce pot and bring to a boil over medium-high heat while stirring with wooden spoon. Once boiling, drop the heat down to low and allow the sauce to simmer, stirring occasionally, until thickened, 20 to 30 minutes. The consistency should be thicker than water but not thick like molasses. It should coat the back of a spoon.

Serve room temp or warm with your favorite protein. It will last at least a month in the refrigerator in an airtight container.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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