Uncle Catfish’s Chipolte Smoked Porter BBQ

Ingredients:

• 2 gallons ketchup
• 4 cups distilled vinegar
• 4 cups apple cider vinegar
• 5 lbs. light brown sugar
• 11/3 cups Worcestershire sauce
• 5 tbsp. garlic powder
• 3 tbsp. onion powder
• 2 tbsp. thyme
• 2 tbsp. ground mustard
• 3 dried chipotle peppers (crushed)
• 6 hot chiles (only slit them and cook them — do not chop)
• 1 beef bullion cube
• 1 tbsp. ancho powder
• liquid smoke to taste (use concentrate only, not the cheap stuff!)
• 36 oz. tomato paste
• 4 cups smoked porter
• 2 tbsp. kosher salt
• 3 tsp. anchovy paste

Step-by-step:

1. Add all ingredients together except the beer. Bring to slow simmer as long as possible (48 hours is not too long). Try to caramelize the batch without sticking to the bottom of the pan.
2. Add the beer in the last 5–6 hours of boiling.
3. Bottle into 12-oz. beer bottles and let meld in fridge for one month.

Hot version:

Take 1 can of chipotle peppers in adobo sauce and blend with 2–3 cups of sauce from above.