This recipe, or variations, is all over the net. If it doesn't get it exactly right, try a different catsup. Brook's Tangy might make the difference.

Arby's BBQ Sauce
1 cup catsup
2 teaspoons water
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1/2 tsp hot pepper sauce (Tabasco is best)

1. Combine all the ingredients in a small saucepan and cook over medium heat,
stirring constantly, until the sauce begins to boil. About 5-8 minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for refrigerator storage (keeps 4-6 weeks).

Note: I prefe Durkee's Franks Hot Sauce. - DG

I've tried that one, and it didn't really come out the way I was hoping for. I just found this other one I'm putting below, it's a little more complicated, but I'll try it out and see how it does.

1 C. Water
1/2 C. Catsup
2 Tbsp. Brown Sugar
1/4 C. White Vinegar
3/4 tsp. Onion Powder
3/4 tsp. Garlic Powder
1/2 tsp. Paprika
3 Tbsp. Worcestershire Sauce (Lea & Perrins)
1/8 tsp. Salt
1/8 tsp. Cayenne Pepper
Corn Starch Mixture (thickening mixture)
1 Tbsp. Corn Starch
2 Tbsp. Water
Mix well set aside.Methods/steps
Place all sauce ingredients in a blender and blend on high speed for 15 - 20 seconds. Pour ingredients into a small saucepan, heat on medium low. Simmer gently for twenty minutes, stirring several times. After twenty minutes add corn starch mixture, stir well. When sauce begins to thicken let simmer on a very low temperature for ten minutes. Remove from heat and let cool.

Be sure and mix the corn starch in cold water, stirring until it is all liquid. Add it when the sauce is just at a low boil. Add it slowly, stirring the sauce at the same time! The sauce will thicken instantly.

Thanks, I'm not much of an expert of working with corn starch, I've only used it in one other recipe, a taco recipe oddly enough. I had forgotten it was supposed to me mixed with cold water.

I'm certainly no expert. Most of what I know has been learned by trial and error. I'd love to have a dollar for every time I said in the kitchen, "Well, that didn't work."

Well I'd be even richer than you if I had a penny for every time I started a fire, or had something boil over. My entire cooking experience has been trial and error. In college I was too broke to eat out every night, and I was tired of Mac & Cheese, as well as Ramen Noodles, so I had to learn how to cook. It was touch and go for a while, and I came close to killing myself as well as others a few times, but I eventually got the hang of it, but barely.