Watermelon BBQ Sauce

Summer=cookout=BBQ, we all know that. So, in celebration of the beginning of warm weather and grillin' time, I've put together a simple, yet different BBQ sauce to "WOW" the friends and family with. This isn't your everyday, run of the mill toxic sludge you get in the store. This is how it's made on the homestead, well kinda. This recipe is based on one of the basic four styles of sauce (tomato base, vinegar base, mustard base, and dry). Keep an eye out during the summer for variations on this and recipes with the other four.

1 small, seedless watermelon (it if's not, we can just strain it later) enough for 1 1/2-2 cups of puree)
1/4c spicy brown mustard
1/2c sugar
1/4c cider vinegar (not that distilled crap, get the good stuff)
3 tbsp Worcestershire sauce
1 small onion, chopped fine (about 1/4c)
2 tbsp whole butter
1c ketchup (organic if you can get it)

1. Start a pot on low heat. Add the butter and let it melt. Swirl the pot if you have to.

2. Add the onion and let it sweat, you don't want to get any color on this. The onions should barely be sweating and just lazily cooking away. stir them every 30 seconds or so for about 5-10 minutes, or until translucent.

3. While the onion are cooking, peel the watermelon, and rough chop it. if you have a blender or a food processor, puree it. (Strain out the seeds if you have one with seeds) If not, just crush it up in a bowl with you hands, you'll just have a chunkier sauce) Put this off to the side for now.

4. Add the sugar and vinegar to the pot. When all the sugar has dissolved, bring the pot to a boil and reduce the liquid down to about 1/3 of what it was.

5. Turn the pot back down and add the mustard and ketchup. When this starts to bubble lightly, add the watermelon puree/chunks and Worcestershire. When this starts to bubble, turn to flame down to low and let it cook for 30-40 minutes. Stir every few minutes.

When it's ready, serve it hot, cold whatever. It's going to be thinner than most BBQ sauces you are used to, but it's still sweet and tasty. I like it on pulled pork and turkey, but use it in place of anything you use for your normal BBQ sauce.