For four servings of meat, poultry, seafood, tofu, veggies, etc., or just under 1 cup of dipping sauce:

 

1/2 cup ketchup

2 tablespoons THIS

2 tablespoons light mayonnaise

1 1/2 tablespoons molasses (not blackstrap)

1 1/2 tablespoons tamari

2 teaspoons dry mustard

1 teaspoon salt

1/8 teaspoon freshly ground smoked peppercorn blend

 

 

Combine the ingredients in a bowl and whisk until well blended.  Store in a jar or plastic covered container in the refrigerator.

 

For best results, marinate the items to be grilled/baked for at least an hour covered in the refrigerator, turning and coating halfway through the marinating process.  When grilling, be sure to assess the cooking time along with the distance from the heat source to ensure the desired amount of caramelization and charring.  See Chicken Paillard BBQ for reference.  If baking, use the broiler at the end of the cooking process to achieve that beautiful BBQ golden red color with some charring.

 

This sauce will be hotter and spicier as a straight dipping sauce and can be served alongside any grilled item or your favorite BBQ Sauce dippers like chicken nuggets, sliders, mozzarella sticks, fries, veggies, buffalo wings and so on...