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1
Dump the vinegar in a huge mixing bowl.
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2
Open a Pabst Blue Ribbon Beer (or Natural Light, if there happens to be one around, or whatever tickles your fancy.
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3
Non-drinkers can have a Coke).
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4
Drink the beer (or Coke).
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5
add the brown sugar.
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6
add the onions.
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7
add the ketchup.
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8
add the mustard add the vegetable oil.
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9
in a separate, smaller bowl, add the blackening spice, the seasoning salt, the salt, and the crushed red pepper flakes.
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10
Mix them until blended, and add them to the vinegar mixture.
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11
whisk it all together for a while and drink another beer (or Coke).
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12
Or two.
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13
Just stir it.
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14
Get a pretty damned big stock pot out.
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15
Put it on the stove.
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16
Dump the mixture into the stock pot, put it on high until just starts to bubble, maybe 5 minutes.
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17
Rinse the bowl out with additional, vinegar to make sure you get it all.
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18
Once it starts simmering, turn it down to low and stir it until the sugar is dissolved.
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19
Taste it, and adjust it to suit you.
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20
Use as a barbecue sauce, a marinade, mopping sauce, or whatever.
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21
It is supposed to be hot AND spicy.
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22
Adjust the crushed red pepper flakes to taste or to your own good sense, if you don't like things like this to be TOO hot.
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23
I like it to make me break a sweat.
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24
In its honest mix, it is as much flavor as it is heat, and balances on the smoker or grill really well.
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25
If you are smoking your meat pile, marinade your meat for a minimum of three days.
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26
It goes fine with Hickory or Mesquite, I am sure its good with Apple or Alder, but I haven't tried them.
