Spice up your meats with an apple-flavored barbecue sauce. Before you clean out the grill for the last time this fall, turn some of your orchard loot into a finger-lickin' marinade.

Apple City Barbecue Sauce
Makes 3 cups

With this recipe, Mike Mills won the Grand Sauce Award at the Jack Daniel's World Championship International Barbecue Cook-Off in 1992. It is smooth and on the thin side, and it seeps into the meat.

1 cup ketchup
2/3 cup seasoned rice vinegar
1/2 cup apple juice or cider
1/4 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup soy sauce or Worcestershire sauce
2 teaspoons prepared yellow mustard
3/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1/3 cup bacon bits, ground in a spice grinder
1/3 cup peeled and grated apple
1/3 cup grated onion
2 teaspoons grated green bell pepper

1. In a large saucepan, combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper.
2. Reduce the heat and simmer, uncovered, for 10 to 15 minutes, stirring often, or until it thickens slightly.
3. Allow to cool, then pour into sterilized glass bottles. Refrigerate for up to 2 weeks.