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"For J's" Barbeque Sauce

1 onion (chopped)
1 block butter
1 bottle catsup
1 cup water
1 Tablespoon dry mustard (Colman's Mustard)
2 Tablespoon chili powder
1 cup brown sugar
1 teaspoon tobacco
2 Tablespoon liquid smoke
1 beef bouillon cube
1 chicken bouillon cube
1/2 Tablespoon garlic powder
3 Tablespoon honey
2 tbsp. Hickory Smoke Sea Salt or Hawaiian Kiawe Smoke Sea Salt

Melt butter in pot and saute onions. Add remaining
ingredients. Bring to a boil then lower temperature to
medium-low. Simmer for at least an hour.
Let mixture cool. Put in blender until sauce is smooth.

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Hickory Smoke Infused Pacific Sea Salt
Hickory Smoke Infused Pacific Sea Salt
Priced From: $9.00

Hickory Smoke Sea Salt - Milder and sweeter than our Kiawe Smoke Sea Salt. This smoke infusion works just as well on steaks, pork, poultry and seafood. Try it on pork chops!

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Kiawe Smoke Infused Pacific Sea Salt
Kiawe Smoke Infused Pacific Sea Salt
Priced From: $9.00

Kiawe Smoke Sea Salt - Kiawe (pronounced "kee-ah-vay") is a cousin to mesquite but with a deeper more intense flavor. This is especially good on steak, pork, poultry, or seafood, as well as soups and chowders. Our favorite is on fresh salmon baked or grilled. For steak lovers, our Grilled Paniolo Steak recipe will surely make you famous.

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