"This sauce is sweet, spicy, and I have yet to find something it doesn't taste wonderful slathered all over. And the extra flavor from the apple butter gives it just the extra boost to make it absolutely wonderful."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Heat the barbeque sauce, both steak sauces, apple butter, onion, jalapeno pepper (if desired), garlic, Worcestershire sauce, liquid smoke, grill seasoning, allspice, cloves, salt, and black pepper in a saucepan over medium heat. Cook and stir until mixture is warmed through, then reduce heat to low and cook until onions are translucent, about 4 to 5 minutes more.
Reserve 2/3 to 1 cup of the sauce to use for dipping, while the remaining sauce can be used to baste while grilling.
I have, at different times, added other ingredients to the sauce. We were grilling a ham, and I added a half can of crushed pineapple. If you have no apple butter, applesauce may be substituted, but greatly increase the amount of allspice and cloves to compensate. I once added 1/2 cup maple syrup. You can individualize the sauce to fit any taste buds. I gave the recipe to a friend and he added several shakes of Louisiana Hot Sauce. And, so far, I haven't found any type of meat on which this wouldn't be wonderful. With the ingredients, you can add more or less of any depending on personal and family preference. For a special sauce, I have added brandy flavoring -- and I have added whiskey or bourbon to the sauce.