Here's a Bull's Eye barbecue sauce clone, described by Paul Kirk in The BBQer Magazine (Spring 2004) as his tweaked version of the Top Secret Recipes clone recipe.
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1 to 2 cups water or stock
3/4 cup light or dark corn syrup
2/3 cup white vinegar
1/2 cup tomato paste
1/4 cup dark brown sugar
3 tablespoons molasses
1-1/4 to 2 teaspoons liquid smoke
1 teaspoon sea salt
1/4 to 1 teaspoon granulated onion
1/4 to 1 teaspoon fine grind black pepper
1/4 to 1 teaspoon dry mustard
1/8 to 2 teaspoons paprika
1/8 to 1 teaspoon granulated garlic
Dash to 1/2 teaspoon cayenne
Combine all ingredients in saucepan over medium high heat, wisk until smooth. Bring to a boil, reduce heat and simmer 30-45 minutes, stirring occasionally, until thick.
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1 to 2 cups water or stock
3/4 cup light or dark corn syrup
2/3 cup white vinegar
1/2 cup tomato paste
1/4 cup dark brown sugar
3 tablespoons molasses
1-1/4 to 2 teaspoons liquid smoke
1 teaspoon sea salt
1/4 to 1 teaspoon granulated onion
1/4 to 1 teaspoon fine grind black pepper
1/4 to 1 teaspoon dry mustard
1/8 to 2 teaspoons paprika
1/8 to 1 teaspoon granulated garlic
Dash to 1/2 teaspoon cayenne
Combine all ingredients in saucepan over medium high heat, wisk until smooth. Bring to a boil, reduce heat and simmer 30-45 minutes, stirring occasionally, until thick.