Anyone ever made barbecue sauce from catsup?

   For years, I've been buying barbecue sauce in bottles that are about 1/4
the size of the bottles I buy catsup in.  The only reason I can think of
behind this is that they can charge more per ounce for the barbecue sauce
this way, and make more profit on it.

  I found myself looking at the ingredients on the back of a bottle of
catsup and a bottle of barbecue sauce, and noticed they are pretty similar.
The barbecue sauce had hickory smoke flavoring, paprika, mustard flour,
onion powder and garlic powder.

  So I'm thinking to myself,   hmmm.....

  Could I just buy catsup, add these, and end up with barbecue sauce?  I
already have most of these ingredients, except for the mustard flour. (which
I've never seen on the spice racks)

  I've never been completely satisfied with any of the barbecue sauces I've
tried from the store, so not only would this be an opportunity to be frugal,
it would also be a way for me to personalize a barbecue sauce recipe to my
family's taste.  We could have a blind taste test using different recipes,
then stick with the one our family members vote for as best tasting.

  Are there any other ingredients that you think I should consider using in
my quick catsup to barbecue sauce recipe?  Do you have a recipe that would
work like this that you could recommend?

                                         Thanks!

 
I don't have any recipes, but some combination of the following might work:
    Liquid Smoke
    Molasses and/or Brown Sugar
    Dry mustard (instead of "mustard flour")
    Worcestershire and/or A-1 sauce
    Vinegar and/or Lemon juice
    Onion and Garlic

 wrote:

There ain't no way OG (paul,alpha,T.rivet,none,harryB,letoll) is going
to front for all those ingredients. Chances are he has his kids fill
their pockets with ketchup from the fast food restaurant after three
refills in the thermos at the self-service drink counter. The Liquid
Smoke and Woorcestershire alone would break his budget, which I remind
all is 50¢ per meal. But good luck. I like the concept. If the amount
of the expensive components can be kept low enough, it might only cost
a bit more than the store bought and be what he wants.

 
Running along the same lines... I used to save about $1 during lunch
when I was a starving student at the campus cafeteria by getting the
"lightest" salad ingredients (different types of lettuce, spinach,
mushrooms) and then making my own Thousand Island dressing with the
free catsup, mayonnaise and pickle relish packets from the condiment
stand, mixing into a small foam coffee cup. :)

Additionally, when I started working the company cafeteria would
charge .75¢ for a spoon of brown sugar in your oatmeal or cream of
wheat....but had the unrefined "raw" sugar (almost brown) on the
condiment stand for free.  Every nickel and dime adds up, eventually.

 OhioGuy wrote:

Combine 1-1/4c ketchup (small bottle), 1c vinegar, 1/4c brown sugar,
1/4c honey, 1/3c oil, 3 minced/crushed cloves garlic, 2t salt.  Simmer
over low heat for 30 min.

(I think this has more sugar than the original recipe, because my
husband prefers a sweet sauce.)

--
Evelyn C. Leeper
All art at some time and in some manner becomes mass entertainment,
and that if it does not it dies and is forgotten.  --Raymond Chandler