Her husband might joke about putting sauce on meat, this one is certainly worthy. Teresa doctors up a common store-bought sauce to create one that’s a great compliment to the meat. True to form, she has listened to her customers over the years to perfect the sauce based on feedback.

INGREDIENTS

• 1/2 cup Cattleman’s BBQ Smoky Base Barbecue Sauce
• 1/4 cup ketchup (such as Hunt’s)
• 1/4 cup yellow mustard
• 1/4 cup (2 ounces) white vinegar
• 1/4 cup (2 ounces) Worcestershire sauce
• 1 tablespoon garlic powder
• 1 tablespoon freshly ground black pepper
• 1/2 cup (4 ounces) water
• 1 tablespoon cornstarch

DIRECTIONS

1. Stir together the first 7 ingredients and 1/4 cup of the water in a small saucepan. Bring to a boil over medium-high, stirring occasionally.
2. Stir together the cornstarch and remaining 1/4 cup water in a small bowl. Add to the boiling sauce, and stir to combine. Return to a boil, and remove from heat. Cool before serving.

YIELD: 1 1/2 cups

Want to plan a visit to Squealers Barbeque Grill or find out more information about this Mississippi icon? Visit their home on the Web at SquealersBarbeque.com.

If you’d like to find out more about me and what’s coming up next, visit my website at mattrmoore.com, check out my blog, like me on Facebook, or follow me on Twitter and Instagram. Want to buy the cookbook? Click here to purchase it on Amazon.

Recipe excerpted from The South’s Best Butts by Matt Moore. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York , NY. All rights reserved.