This is an old recipe I helped to create. It is designed to carmalized when it gets a dose of high heat. It is very vinegar-y when eaten cold. Best used on a chargrill and added to meat just before it is done. The best way is to actually dip whatever meat you are cooking into it and then laying on a hot grill for about 30 seconds each side. You will be able to see it carmalize right before your eyes and your nose will tell you when it is done as well.
3.5 Qts of White Vinegar
6.24 lbs. of Medium Brown Sugar. ( Don’t use light or dark)
Mix this together with wisk till well blended.
1.5 – #10 Cans (large) of Heinz Ketchup
.25 lb. Curry Powder
1.5 ounces of Crushed Red Pepper flakes
Mix everything together well and bring to a boil in a large pot. This will clear any sinus problems you may have once this boils. After it is boiling simmer for 40 minutes.
