OIL: Instead of extra virgin olive oil, you can also use grapeseed or coconut oil, if preferred.
BBQ SAUCE: If you choose to use a store-bought version, my favorite brand is Stubb’s BBQ Sauce.
HOMEMADE BBQ SAUCE: 15 oz. can of tomato sauce, 3/4 cups water, 1/4 cup balsamic vinegar, 2 Tbsps sriracha sauce, 2 tsps ground mustard, 1/3 cup agave syrup, 2 Tbsps pure maple syrup, 1 tsp sea salt, 1 tsp onion powder, 1 Tbsp red pepper flakes, and 1 tsp smoked paprika. **Whip together: Place all ingredients in a medium saucepan on medium-high heat and whisk together until it begins to boil. Reduce heat to low-medium and let everything simmer for about 15 minutes or so, stirring occasionally. Once thickened enough to desired consistency, remove from heat and let cool. Set aside until ready to use or store remainder in an airtight container and refrigerate for up to 2 weeks.**
SWEETENER: If you choose to opt out of honey, you can substitute with pure maple or Agave as well.
ARROWROOT: If you don’t have arrowroot starch, feel free to substitute with regular starch or all-purpose flour, tapioca flour, which all act as a thickening agent.
STORAGE: Leftovers can be stored in an air-tight container in the refrigerator for 3-4 days and reheated when ready to serve.