Devil’s Spit A1 Smash Sauce

• Prep Time: 10 Minutes

• Cook/Simmer Time: 15 Minutes

• Total Time: 25 Minutes

• Yield: Approximately 1½ Cups (12 Servings)

• Skill Level: Easy

• Heat Intensity: ⚡⚡⚡⚡☆ (4/5 – High Heat)

• Flavor Profile: Tangy, Smoky, Spicy, Umami-Rich, Slightly Sweet

Why You’ll Love This Sauce

1. Bold Fusion of Flavors: By combining classic A1 Steak Sauce with sweet-and-spicy BBQ elements, garlic, cayenne, and hot pepper mash, you get a sauce that hits every part of your palate.

2. Versatility: Works fantastic as a burger condiment, a finishing glaze for ribs, a dip for wings, or an ingredient stirred into meatball mixtures.

3. Quick & Easy Preparation: Requires simple stovetop simmering with accessible ingredients, yet delivers a craft-sauce quality that rivals high-end barbecue joints.

Ingredients

To craft the authentic Devil’s Spit A1 Smash Sauce, gather the following high-quality ingredients:

• 1/2 cup A1 Steak Sauce (provides the rich, raisin-and-vinegar savory base)

• 1/2 cup Spicy Barbecue Sauce (preferably a sweet-and-spicy Kansas City style)

• 2 tbsp Hot Pepper Sauce or Jalapeño/Habanero Mash (adjust based on your heat tolerance)

• 1/2 tsp Cayenne Pepper

• 1/2 tsp Smoked Paprika

• 1/4 tsp Crushed Red Pepper Flakes

• 2 tbsp Apple Cider Vinegar (for sharpness and acidity balance)

• 2 tbsp Dark Brown Sugar (adds rich molasses sweetness to balance the heat)

• 1 tbsp Worcestershire Sauce

• 1 tsp Garlic Powder

• 1 tsp Onion Powder

• 1/2 tsp Black Pepper (freshly cracked)

• 1 tbsp Unsalted Butter (stirred in at the end for a velvety gloss and smooth texture)

Step-by-Step Instructions

Step 1: Whisk the Base

In a small to medium saucepan off the heat, combine the A1 Steak Sauce, spicy barbecue sauce, hot pepper mash/sauce, apple cider vinegar, and Worcestershire sauce. Whisk together until completely blended and uniform.

Step 2: Incorporate Dry Spices & Sweetener

Add the dark brown sugar, cayenne pepper, smoked paprika, crushed red pepper flakes, garlic powder, onion powder, and freshly cracked black pepper. Whisk vigorously to ensure the brown sugar dissolves and the spices are evenly distributed throughout the mixture.

Step 3: Gentle Simmering

Place the saucepan over medium heat. Bring the mixture to a gentle boil, stirring frequently to prevent the sugars from scorching at the bottom of the pan. Once bubbles begin to pop rapidly, reduce the heat to low.

Allow the sauce to simmer gently uncovered for 12 to 15 minutes. Stir occasionally. As it simmers, the vinegar sharpness will mellow out, the sugars will caramelize slightly, and the sauce will thicken into a rich, coating consistency.

Step 4: The Finishing Touch

Remove the saucepan from the heat source. Add the 1 tablespoon of unsalted butter. Stir continuously until the butter is completely melted and emulsified into the sauce. This end step creates a beautiful glossy shine and adds a subtle richness that rounds out the intense pepper heat.

Step 5: Cool and Rest

Allow the sauce to cool down to room temperature. As it cools, the flavors will deepen and meld together significantly.

Storage & Shelf Life

• Refrigeration: Transfer cooled sauce into an airtight jar or glass bottle (a Mason jar works perfectly). Store in the refrigerator for up to 3 to 4 weeks.

• Serving: Serve chilled, room temperature, or gently warmed. If warmed, heat on low in a saucepan or for 10–15 seconds in the microwave.

Nutritional Information

(Calculated per serving; recipe makes approximately 12 servings of 2 tablespoons each)

• Serving Size: 2 tablespoons (approx. 30g)

• Calories: 45 kcal

• Total Fat: 1g

  • Saturated Fat: 0.5g

  • Trans Fat: 0g

• Cholesterol: 2.5mg

• Sodium: 280mg

• Total Carbohydrates: 9g

  • Dietary Fiber: 0.5g

  • Total Sugars: 7g (includes added sugars from BBQ sauce and brown sugar)

• Protein: 0.5g