Up the Tower by @JPLantern
I used to live about an hour out of Austin TX. Land of the Blues and the bloody best BBQ in the world (In my not so humble opinion). I was unable to get it up here without costing an arm and leg on shipping so after trying a hundred different copy-cat recipes I finally managed to recreate it from a few different ones. I do not have the sources as it was from a very old OneList copy cat e-list.
  • 16 oz tomato puree
  • ¼ cup + 1 Tsp white sugar
  • ¼ cup white vinegar
  • 1 TBSP dark molasses
  • 1 tsp brown sugar
  • ¼ tsp onion powder
  • ¼ tsp sweet Hungarian paprika
  • ¼ tsp garlic powder
  • ½ tsp chili powder (I mix my own with dried Guajillo peppers and cumin because I am cool like that)
  • ½ TBSP Cedar House Ultra--Premium Liquid Smoke
  • ¼-1/2 tsp cayenne pepper
  • ⅛ tsp celery seed
  • salt
  • black pepper, coarsely cracked
  1. With a stainless wire whisk, blend together all ingredients in a non-reactive sauce pan.
  2. Adjust for salt, and add a good amount of pepper to it. I just grind it straight in, stir a bit and taste till it is right.
  3. Bring the contents of the pan to a boil, cut the heat just as it starts to bubble and then simmer, stirring slowly with a wooden spoon until the sauce is just starting to get thick.
Can be made in larger batches and jarred. After opening, it needs to be refrigerated and shut up tight.

Re-hydrated tomato paste can be substituted for
tomato puree. Place a level ⅔ cup of tomato paste into
a 2-cup glass measuring cup. Add enough water to bring
the liquid to 16 oz, then use a small hand whisk to combine.
I really think you need to use the liquid smoke I suggested if you do not know how to make your own. The "dilute liquid smoke" refers to the amount of water in the product. If the label indicates that water is first
ingredient, it is "dilute liquid smoke".
Recipe by Cabin Goddess at http://cabingoddess.com/2014/09/18/tower-jplantern/