Shooter Ricks Copper Head Snake Bite Sauce

While I make 3 types of sauces this is the favorite of many. If you try it you will find that the sweet ingrediants are subtle and the tangy vinagar and spices have the lead roll. It has a substantial kick when dipping but tames down a bit if used to baste. I also make a sweet and sassy and a Premium Venum Blend of the two, for those that can't make up there mind.
 



64 oz Ketchup (I use the cheap kind or Brooks if I can find it.)
12 oz Draft Beer
½ cup Brown Sugar
½ cup Sorghum Molasses (If you canâ€[emoji]8482[/emoji]t find Sorghum use Briar Rabbit) note: sorghum is a grain not a brand.
1 tbs Lee Peronâ€[emoji]8482[/emoji]s
1 tbs Chipotle Sauce
1 tbs Garlic Powder
1 tbs Onion Powder
1tbs red pepper flakes (or ½ if you have a weak heart)
1tbs black pepper

1 tsp celery seed
1 tsp fennel seed Ground
1 tsp Hungarian Paprika
1 tsp Clove Ground
1 tsp Caraway Seed Ground
1/3 cup Apple Cider Vinegar
1/3 cup Dijon Mustard

Combine all but brown sugar and bring to a boil. Add Brown Sugar and stir until dissolved. Reduce heat and simmer, reducing by one quarter. Stir often scraping bottom and sides of sauce pan.

Store the sauce in the refrigerator. Use this sauce for dipping or baste only last few minutes to prevent burning. This Snake Bite Sauce will tame down a bit if used to baste but has a substantial kick when dipping.
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