Not too long ago I was looking for a BBQ Sauce to accompany many meat dishes I have been making and of course found The Son Of Grok “SoG Zesty BBQ Zauce”.

Son of Grok » Blog Archive » SoG Zesty BBQ Zauce

I tried the sauce and fell in love. I have wanted to try different variations of the sauce. I began my experiment.

I followed Sog's recipe but I Quadrupled the base sauce as follows.

- 4 6oz can tomato paste (preferable organic)
- 6 of beef stock (I made my own but if you buy, you want it without salt)
- 12 Cloves Garlic
- 2 onions
- 8 tablespoons Dijon mustard
- 8 tablespoons apple cider vinegar
- 4 tablespoon Extra Virgin Olive Oil (EVOO)
- 4 teaspoon sea salt

I Changed out the EVOO for Coconut oil.

After I started to sweat the onions I placed ¾ of them in my coffee grinder and pureed them along with the garlic. I did not want any chunks.

After the base sauce was ready I quartered it in to 4 different sauce pans and started the real fun.

1.Cayenne pepper too taste
2.Chili powder too taste
3.½ stick butter and Texaspete too taste
4.1- 4oz can of Green Chilies ( I pureed these as well)

The all turned out great but I especially like the Texaspete.

I can't imagine how many different variations that we can come up with. So lay it on me folks what else could we add as the spice not necessarily hot?