- Alton Brown born (1962)
- 1 Cup ketchup
- 1 Cup sugar
- 1 Tablespoon Spanish paprika
- 3 Tablespoons water
- 3 Tablespoons Frank's Red Hot Sauce
- Dash of Tabasco
- 4 Tablespoons distilled white vinegar
Created by chef Kyle Bailey at Washington, D.C.'s GBD ,this recipe was inspired by the sweet condiment found in some Chinese carry-out bags. Sugar and fiery ingredients like Frank's Red Hot Sauce and Tabasco sauce make it the perfect sweet and spicy sauce to douse your barbecue with.
In a medium saucepan, mix all of the ingredients together. Bring to a simmer and cook until slightly thickened, about 15 minutes. Cool completely before use.