So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
In 1919, a molasses tank in Boston exploded, flooding the streets with an eight-foot wave of molasses. Fortunately, we don't need that much molasses to fix up a great recipe of Molasses & Rum BBQ Sauce!
Ingredients:
2 cups of ketchup 1 cup of dark rum 1/2 cup of molasses 1/4 cup butter - melted 2 Tbs white onions - menced 2 Tbs. spicy mustard 1 tsp Worcestershire sauce
Combine the rum, onion, mustard, Worcestershire sauce, and heat over low heat for 30 minutes avoiding boiling. Stir often. Add ketchup and butter and warm for 10 minutes. It SHOULD NOT be allowed to boil.
Enjoy!
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2 cups of ketchup
Subscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE! See a 
