Chicken Glaze

Makes about 6 cups

1 cup ketchup

1 cup Basic Vinegar Sauce (recipe below)

1 cup Basic Hickory Sauce (recipe below)

1 cup honey

1 cup maple syrup

1 cup (packed) brown sugar

1 stick unsalted butter, melted

Pour all the ingredients into a large blender. Combine thoroughly, blending for at least 3 minutes. Pour the mixture into a medium pot and stir consistently over medium heat until the sauce is hot. Do not allow it to boil. Remove from the stove and use while hot.

If you’re reserving it for later use pour the sauce into a large bottle or other container. Store, refrigerated, for up to 2 months. Serve warm or chilled, its great either way!

Basic Vinegar Sauce

makes about 3 1/2 cups

2 cups cider vinegar

1 cup ketchup

1/2 cup hot sauce

2 Tbsp salt

2 Tbsp crassly ground black pepper

1 Tbsp red pepper flakes

1/2 cup sugar

In s stockpot over medium heat, combine the vinegar, ketchup, and hot sauce. Stir together. Pour in all the remaining ingredients and stir to dissolve. Do not boil .When the spices are thoroughly dissolved, take the pot off the heat, and funnel the sauce into a bottle. The sauce will keep, refrigerated for up to 1 year.

Basic Hickory Sauce

makes about 3 1/2 cups

2 Tbsp onion powder

2 Tbsp garlic powder

2 cups Ketchup

2 Tbsp smaked sweet paprika

2/3 cup cider vinegar

2 Tbsp Worcestershire sauce

1/4 cup packed dark brown sugar

2 Tbsp honey

2 Tbsp Maple syrup

2 Tbsp kosher salt

2 Tbsp freshly ground black pepper

Combine all the ingredients in a blender and pulse until thoroughly combined. Pour into a medium pot, and stir continuously over medium heat until heated through. Do not allow it to boil. Remove and use while hot. If reserving for later use, allow the mixture to cool; then pour it into a large bottle or container and store, refrigerated, for up to 1 year.