I've recently inherited my grandmother's recipe for barbeque sauce, that I would like to reproduce as accurately as possible.
It calls for a bottle of "pepper sauce," which seems to not be a very spicy type of sauce, because it calls for a whole bottle, and also because the recipe later also calls for "hot stuff like tobasco."
I am assuming this recipe might be from around 1950 but maybe earlier. Recipe also calls for "Brer Rabbit cooking molasses," which seems to have been around from the early 1930s and popular through the 50s.
Thanks in advance for the help!