Homemade BBQ sauce

• can tomato finely chopped
• 1/2 cup apple cider vinegar
• 1/3 cup honey
• 1/4 cup tomato paste
• 1/4 cup molasses
• 3 tablespoons Worcestershire
• 1 Garlic clove
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon fine sea salt

optional: a few pinches of cayenne for extra heat, if desired

Combine ingredients.  Whisk all ingredients together in a medium saucepan.
Simmer. Cook over medium-high heat until the sauce reaches a simmer. Reduce heat to medium-low and simmer (uncovered) for 10-15 minutes, or until the sauce has slightly thickened.
Serve. Use the sauce immediately, or refrigerate in a sealed container for up to 1 week.

Mustard mayo

• 1/4 cup mayonnaise of your choosing
• 1–2 Tablespoons yellow mustard (more to taste)

Sweet Curry Onions

• 2 medium onions
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/2 teaspoon mild curry powder
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 2 tablespoons sugar
• 2 tablespoons vinegar

In a large sauté pan, melt the butter and olive oil over medium-low heat.
Add the onions, sprinkle with salt. Cook the onion stirring/tossing every 10 minutes. Toss each time you see them start to brown on the bottom.  In a small bowl combine the curry powder, coriander, cumin, sugar, and vinegar.  When onions have started to soften and start to brown, sprinkle them with the curry mix, toss to coat.  Allow to cook until they are a nice dark brown (times will vary depending on the size of your pan and the amount of onions).