Elder Nick Benson, from Blackfoot, Idaho, introduced me to the idea that you could make your own barbecue sauce. We were in Brescia, Italy, in 1993, and barbecue wasn’t exactly to be found on the shelves at the time. On the other hand, you could find Coca-Cola. Also, we had ketchup — I don’t remember whether that came from the local grocery store, or if someone had picked it up at the Air Force base nearby and given it to us. In any case, those two ingredients became the sauce that we basted over chicken and thick-cut, oven-roasted potatoes, to feed to our congregation. I’ve been making BBQ sauce that way since, when I want to slow-cook meat, except now I also add rum.
Add pepper, boil a long time. Pro tip: the Coke pours out a lot faster if you punch a second hole in the top.
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