• 1 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup vinegar
• 2 tbsp Worcestershire sauce
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
1. In the Ventray blender, combine all ingredients and blend until smooth.
2. Transfer mixture to the Ventray Grill and bring to a boil over medium heat.
3. Reduce heat and simmer for 10-15 minutes, stirring occasionally.
4. Use as a marinade or baste on Ventray Indoor Grill cooked meats.
