BBQ Sauce - anchovy based
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Chuck Cole (see below) asked about anchovy based sauces. I, personally, find no reason not to use the gold standard - Lea & Perrins....however my nephew makes his own, and keeps it in a small wooden wine cask in the fridge:

1 tbsp good olive oil
6 oz fresh horseradish (peeled, chopped fine - damn near ground)
2 medium onions finely chopped
2 jalopeno peppers, finely chopped
6 or so cloves of garlic, finely chopped

Combine the above in a pot and cook until you can see through the onions.

Add: about 1/4 to 1/2 tsp coarse ground black pepper
2 cups water
4 cups good quality white vinegar
1 cup dark molasses
2 cups dark corn syrup
12 whole cloves
one dozen anchovie fillets, chopped
1 tsp salt
1 lemon, peeled and chopped
1 tsp tamarind

Mix all this shit together and bring to a boil. Simmer until it thickens (coats the spoon) - at least an hour. Strain through fine sieve...cheesecloth. Keeps refrigerated for about two months. Like I said...buy the L&P ....

Anyway...the fish stuff works if you don't buy the wrong one - the one with too much salt, too much other wierd shit... go figger...

From: Chuck Cole
A pretty good NC BBQ cook (pork mostly, but other meats as well) believes that all meat should be cooked with nuoc mam added.