Wanted to add - we serve our barbeque sauce in a oil-and-vinegar shaker bottle, not hot. Our pit cooked pigs are usually sopped with this, too, and the meat is very moist. But that sop often has less red pepper, so everyone can adjust their "heat" level to their own liking at the table. This came out pretty close to what a good restaurant would serve, just missing a little something, don't know what yet.

Y'all folks expecting Kansas-style (tomato-y) sauce will be sorely shocked at our N.C. vinegar based "sop". Never tried to make it myself. Don't know anyone using butter, so subbed corn oil and reduced it by 2 Tbsp - next time I'll cut it to half. Used Savory Spice's tomato powder instead of paste. Ours has flakes, so used red pepper flakes to taste, not cayenne and hot sauce, +dry minced onion. Had to increased vinegar by 1/4 c. and add 1 more Tbsp lemon. It's not perfect, but yummy!

Awful!! Like drinking melted sugary butter! :(~

I am wondering if the butter and tomato paste amounts are correct. Adjusting it to have less butter and much more tomato paste made it edible. Thanks, lz10